Ingredients
Makes 8-10 Tarts
375g Antoniou Fillo Pastry
100g unsalted butter, melted
1/2 cup white sugar
250g cream cheese, at room temperature
1/2 cup icing sugar, sifted
1 tsp vanilla bean paste
Zest of one lemon
250g blueberries
For decorating
Icing sugar
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 200 degrees Celsius, fan forced.
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Sprinkle with white sugar. Lay another sheet of pastry on top, brush with butter and sprinkle with sugar. Using your fingers, crinkle the pastry into a concertina design, and spiral it into a circular shape to create the tart base. Press and flatten the centre of the pastry to create a cavity for the cheesecake filling. Transfer to your baking tray. Repeat with remaining pastry, butter and sugar.
Mix the cream cheese with a spatula until smooth. Add the icing sugar, vanilla bean paste and lemon zest, and mix together until well combined. Place two tablespoons of mixture into each tart and top with fresh blueberries.
Bake for 20 minutes or until the pasytry turns a golden colour. Remove from the oven and allow to cool before dusting with icing sugar.
Learn how to make Lemon and Blueberry Cheesecake Tarts with Fillo Pastry