250g mascarpone cheese
½ cup Greek style yoghurt
1/3 cup store bought lemon curd or lemon butter (see tip)
1 teaspoon finely grated lemon rind
2 tablespoons pure icing sugar, sifted – plus extra for dusting
1/3 cup blanched almonds
2 tablespoons caster sugar
12 sheets Antoniou Fillo Pastry
150g melted butter
250g fresh berries (raspberries/ blueberries/blackberries)
mint sprigs, to garnish.
Place mascarpone, yoghurt, lemon curd, lemon rind and icing sugar in a bowl and beat with a wooden spoon until combined. Cover and refrigerate.
Preheat oven to 180ºC. Spread almonds on an oven tray. Bake 5 minutes or until lightly toasted. Cool. Place in a food processor and process until finely chopped (do not over process or the nuts will become buttery). Add sugar and process until just combined. Place in a small bowl and set aside.
Grease six 11cm diameter loose base flan tins. Lay 1 sheet fillo on bench (cover remaining fillo with a tea towel). Brush fillo sheet with some of the melted butter. Sprinkle over 2 teaspoons of the almond mixture. Top with another sheet of pastry and brush with butter, then sprinkle with another 2 teaspoons almond mixture. Fold in halves crossways. Trim to form a square and brush with butter. Press pastry into a prepared flan tin and fold in edges, pleating to form a 1.5cm border. Brush border with butter. Repeat with remaining pastry, butter and almond mixture..
Place flan cases on a tray and line each with a square of baking paper. Fill with pastry weights or uncooked rice. Bake 10 minutes, then remove from oven and allow to stand for 15 minutes. Remove paper and weights. Bake for a further 5-10 minutes or until lightly golden. Cool 10 minutes in pan, then remove to a wire rack to cool completely..
Divide lemon mixture between tarts and top with berries. Garnish with mint sprigs.
Cook’s Tip: Fillo pastry cases can be prepared up to 6 hours in advance. Store in an airtight container. Fill cases just before serving. Lemon curd and lemon butter are sold in jars in the ‘spreads’ section of the supermarket