Summer Fruit Filo Tarts

These pretty little tartlets are a perfect addition to a summer party. The beautiful colours and flavours make this a dessert for everyone!

Makes 10 Tartlets

Ingredients:

For the pastry shells:

12 sheets of filo pastry

50g melted butter

For the strawberry conserve:

200g fresh strawberries, finely chopped

50g caster sugar

25g butter

For the filling:

175ml crème fraiche

175ml double cream

3 tbsp icing sugar, plus extra to decorate

1 tsp vanilla essence

To decorate:

100g strawberries, halved

50g raspberries

50g blueberries

50g blackberries

Method:

To start, preheat the oven to 190 degrees C and grease ten holes in a cupcake tin. To make the pastry shells, separate the sheets of filo pastry and cut each sheet into 4 rectangles. Lay one rectangle in the cupcake mould and brush over a small amount of melted butter, lay the next rectangle at a slightly different angle and brush more melted butter. Continue with this technique until you have laid the fourth sheet, but don't brush butter over it as it will cause the pastry to go soggy. Continue making the pastry shells until you have made 10, if you have any spare, chill them and you can use them with other fillings for up to a week. Cook them in the oven for 12-15 minutes or until golden brown, take them out of the tin and leave them to cool.

While the pastry shells are cooling, make the strawberry conserve. Heat the butter on a medium heat until it has melted, and then add the strawberries and the sugar and stir till the sugar has dissolved. Bring to the boil and then leave to boil for a minute then bring it down to a simmer and simmer for 5 minutes or until the strawberry chunks are beginning to break down. Remove from the heat and leave to cool.

To make the filling, put the cream and crème fraiche into a large bowl and whip until it resembles soft peaks. Add the icing sugar and the vanilla extract and continue to whip until it resembles stiff peaks. Set aside.

To assemble, put a thin layer of the strawberry conserve in the bottom of the pastry shells and then add a thick layer of the creamy filling and then top with the raspberries, strawberries, blueberries and blackberries and then add some sifted icing sugar and serve!

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