Passion Fruit and Strawberry Filo Tartlets

cook 20 mins
Tags: Quick eats
  • 200 g (7 oz) filo pastry
  • 1 tablespoon sunflower oil
  • 150 g (5 oz) mascarpone cheese
  • 1 tablespoon icing sugar, plus extra for dusting (optional)
  • 2 passion fruit
  • 100 g (3 1/2 oz) strawberries, hulled and sliced
  • Cut the pastry into 24 x 12 cm (5 inch) squares. Cover the pastry with a damp cloth to prevent it drying out. Take one of the squares of pastry and brush with a little oil. Place another square over the top at an angle to make a star shape. Repeat with 2 more squares of pastry, brushing each with oil. Gently press into a hole of a 6-hole nonstick muffin tin. Repeat with the remaining pastry to make 6 pastry cases.
  • Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 5 minutes or until golden. Remove the cases from the tin and cool on a wire rack.
  • Meanwhile, place the mascarpone and icing sugar in a bowl and beat together. Cut the passion fruit in half and scoop the juice and seeds into the mixture. Stir well, then spoon into the cooled cases.
  • Decorate with the strawberries and dust with icing sugar, if using. Serve immediately.
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