Berry filo tarts

Method

Step 1:

The day before you’d like to serve these tarts, line a sieve with a clean piece of muslin and place over a bowl, ensuring the bottom of the sieve does not touch the bowl. To make sure your yoghurt is extra creamy, strain it through a muslin lined sieve the night before you’d like to serve your desserts and let it rest in the fridge.

Step 2:

Place the yoghurt into the sieve and leave overnight. This will allow excess liquid to strain off and leave you with a thicker, creamier yoghurt.

Step 3:

The next day, pre-heat the oven to 180°C and lightly spray a muffin tray with olive oil.

Step 4:

Lightly brush each sheet of filo pastry with melted butter and stack them on top of each other until you have 7 layers of pastry.

Step 5:

Using a glass or a large round or fluted cookie cutter, cut out circles about 8cm in diameter. Gently press the pastry circles into the greased muffin tray, pressing down the bottom to create your pastry case shape.

Step 6:

Prick the bases all over with a fork before placing the trays into the oven for about 10 minutes or until golden brown. Remove from oven and leave to cool on a wire rack.

Step 7:

To make the filling, remove yoghurt from the fridge and scrape it out of the cloth into a clean bowl. Add the passionfruit pulp and vanilla, and stir well to combine.

Step 8:

Spoon a generous tablespoon of the yoghurt into each pastry case and top with berries of your choice. Serve immediately.