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Fruit Tarts

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Makes: 12
55g / 2 oz butter, melted, plus extra for greasing
6 sheets Filo dough
100g / 3 1/2 raspberries
100g / 3 1/2 blackberries
175ml / 6 fl oz Greek-style yogurt
2 tsp confectioner's (icing) sugar
fresh mint sprigs, for decoration

Preheat the oven to 375ºF / 190ºC / Gas Mark 5. Lightly grease 12 mini tart pans. Cut each sheet of Filo dough into 4 pieces and brush with butter. Place one sheet on top of the other and repeat. Press the dough sheets together and fit into the mini tart pans, make sure the dough fits snugly and trim.

Bake for 10-15 minutes, or until golden and crisp. Cool in the pans and then carefully lift each tart shell onto a serving plate.

When ready to serve, divide the fruit among the tart shells, top with a spoonful of yogurt, and sprinkle over a little confectioner's (icing) sugar. Decorate with mint sprigs and serve.

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