1 Packet of Filo Pastry

300ml Whipping Cream

2tbsp Icing Sugar

1tsp Vanilla Essence

Fresh Berries

50g Butter, melted

1 Mini Muffin Tin

Lucinda Hamilton creates sone Mini Fruit Tartlets

  1. Preheat oven to 180⁰C and cut the filo pastry sheets into approx. 3” (8cm) squares.
  2. Brush each square with melted butter and layer 4 or 5 sheets onto each other. Place each square into the tin.
  3. Bake for approx. 10 minutes until golden brown.
  4. Cool slightly and then place on wire rack to cool further.

 

  • words:
  • pictures: David Merewether

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...