But surprisingly these turned out so good. And it was so simple and perfect for my afternoon sugar hit.
So may I say to Mr S. - thank you and sorry for underestimating your alpha male kitchen skills. You're welcome to make me dessert anytime!
Strawberry and Marscapone Filo Tarts (makes 4)
Ingredients
Method
Take a sheet of filo and brush with melted butter and fold in half. Brush again with butter and fold again. Continue for two more folds or until you have a small, multi-layered square. Do the same with the other 3 filo sheets.
Push each square into a greased large muffin pan or flan tins to form a 'case'.
Place a smal square of baking paper in the cases and add a weight such as dried beans or rice to prevent the bottoms from rising. Alternatively you can check on the cases after 5 minutes of baking and use a teaspoon to push down the bottoms before continuing.
"And look! No mess!", Mr S. proudly exclaimed.
So may I say to Mr S. - thank you and sorry for underestimating your alpha male kitchen skills. You're welcome to make me dessert anytime!
Strawberry and Marscapone Filo Tarts (makes 4)
Ingredients
4 sheets (or 2 large cut in half) thawed filo pastry
25g butter melted
punnet of strawberries - hulled and cut lengthways in half
250gm marscapone cheese
2 TBL caster sugar
1 tsp honey
25g butter melted
punnet of strawberries - hulled and cut lengthways in half
250gm marscapone cheese
2 TBL caster sugar
1 tsp honey
1/2 tsp vanilla extract
strawberry conserve
icing sugar
strawberry conserve
icing sugar
Method
Take a sheet of filo and brush with melted butter and fold in half. Brush again with butter and fold again. Continue for two more folds or until you have a small, multi-layered square. Do the same with the other 3 filo sheets.
Push each square into a greased large muffin pan or flan tins to form a 'case'.
Place a smal square of baking paper in the cases and add a weight such as dried beans or rice to prevent the bottoms from rising. Alternatively you can check on the cases after 5 minutes of baking and use a teaspoon to push down the bottoms before continuing.
Place in a preheated 190°C oven and bake for about 8 minutes or until golden. Let it cool in the tin for 5 minutes before removing the cases onto a wired rack and letting it cool.
Meanwhile beat the marscapone cheese, caster sugar, honey and vanilla extract until smooth.
After the cases have cooled, spoon some strawberry conserve on the bottom of each filo case and fill with marscapone. Top with strawberries and dust with icing sugar.
Aah...I love the simple things....
Meanwhile beat the marscapone cheese, caster sugar, honey and vanilla extract until smooth.
After the cases have cooled, spoon some strawberry conserve on the bottom of each filo case and fill with marscapone. Top with strawberries and dust with icing sugar.
Aah...I love the simple things....
Gorgeous! They remind me of the lovely tarts at the QVB Tea room :) I love the lush greenery in the background of the pic too!
Wow.. makes my saliva drop...
Yummy ...... my stomach is calling now..
Now all that's missing is a cup of English Breakfast and a matching girly tea set!
Hi Lorraine, oh I could do with some high tea treats now! Oh and the lush greenery comes courtesy of my mom's backyard :)
Hi Dav Didi and 8vertise - thanks for your comments and dropping in :)
Hi Shaz - unfortunately no tea set of my own and I don't think my mom will be happy if I ransacked her Royal Doulton collection! (Although it's always been a fantasy of mine as a child!).
They look divine....was wondering if the pastry will be too soggy if I had to make them in advance for a Mother's group?
They look fantastic! Are they best eaten immediately or would they be fine for a couple of hours? I am thinking of making them for a Mother's Group get-together.
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