Ingredients
Serves 6
12 sheets Antoniou Fillo Pastry
150g butter, melted
250g mascarpone cheese
½ cup Greek style yoghurt
1/3 cup store bought lemon curd
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
250g fresh berries (raspberries/ blueberries/blackberries)
Mint sprigs, to garnish.
Recipe Tips
Fillo Pastry cases can be prepared up to two days in advance. Store in an airtight container.
Fill cases just before serving.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat oven to 180ºC. Grease 6 x 11cm diameter loose base flan tins.
Place mascarpone, yoghurt, lemon curd, lemon rind and icing sugar in a bowl and beat with a wooden spoon until combined. Cover and refrigerate.
Spread almonds on an oven tray. Bake for 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.
Lay one sheet of Filo pastry on your bench. Brush with butter. Sprinkle 2 teaspoons of the almond mixture over the Fillo Pastry. Top with another sheet of Pastry and brush with butter, then sprinkle with another 2 teaspoons of almond mixture. Fold in halves, so the short edges of the Pastry meet. Trim to form a square and brush with butter. Press Pastry into a prepared flan tin and fold in the edges, rolling them as you go to form a 1.5cm border. Brush border with butter. Repeat with remaining pastry, butter and almond mixture.
Place flan cases on a baking tray and line each with a square of baking paper. Fill with Pastry weights or uncooked rice. Bake 10 minutes, then remove from the oven and allow to stand for 15 minutes. Remove the paper and weights. Bake for a further 5-10 minutes or until lightly golden. Allow them to cool in the cases.
Divide the lemon mixture between the tarts and top with berries. Garnish with mint sprigs.