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

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