Filo Fruit Tarts
This entire week has been hectic and rather eventful. There hasn’t been much time to do any good cooking or baking.
But with some filo pastry in the house, and winter fruits glaring at me, I had to do something quick and easy to satisfy by sweet craving.
I used a mini muffin pan and created tarts out of 3 sheets square file sheets, well buttered on both sides.
The filling is of a wonderful dark chocolate with some sea salt, and the topping can be of any fruit you like – I got hold of a few mushy mangos, sweet pineapple and kiwis.
I had a small disaster while making this, the chocolate bowl slipped in my buttery hands, nicking the top of my ring finger, leaving me with just 4 tarts ready in the muffin pan – so please excuse the sloppy presentation this time – my fingers were not able to function! My hands were also shaky henceforth so there’s been a complete lack of decent presentation.
- 6 sheets of filo pastry
- 2 tbsp melted butter
- 250g dark chocolate
- ¼ cup unsalted butter, cubed
- ½ tsp vanilla essence
- 1 tbsp icing sugar
- Pinch of sea salt
- 1 mango chopped or sliced
- 1 kiwi sliced
- ½ cup pineapple diced
- Melt the chocolate on a double boiler.
- Remove from the heat and add in the ¼ cup butter, icing sugar, vanilla and sea salt.
- Cut the filo pastries into squares slightly bigger than the muffin tin cups. Brush melted butter on the sheets, and place 3 sheets per cup (see picture below).
- Fill the cups with the chocolate filling.
- Arrange the fruits on top. Sprinkle a few flakes of sea salt on top if you wish.
- Bake in a preheated oven at 180°C for 10-15 minutes.
- Allow to cool before serving.