• Melted butter, to grease
• 12 sheets filo pastry
• Extra 100g unsalted butter, melted
• 125g cream cheese, chopped
• 1⁄2 cup sour cream
• 2 eggs
• 1⁄4 cup caster sugar
• 1⁄2 tsp vanilla extract
• 150g double cream
• 2 cups mixed fresh berries
• 1⁄2 cup toasted hazelnuts, roughly chopped
Preheat oven to 200°C. Grease bases and sides of six 10cm loose-bottomed fluted tartlet tins with melted butter. Brush 1 sheet of filo with a little of the extra butter and place a second sheet on top. Brush top with butter, fold over and repeat brushing and folding to create a rough square. Trim corners and press into 1 prepared tin. Repeat with remaining filo, butter and tins. Bake for 8 minutes or until light golden.
Put cream cheese, sour cream, eggs, sugar and vanilla in the bowl of a food processor and process until smooth. Spoon into pastry shells and bake for 15 minutes or until lightly risen and just set.
Top each tartlet with double cream, mixed berries and toasted hazelnuts. Serve.