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