Ingredients
4 filo pastry sheets
50g butter, melted
1 tablespoon caster sugar
FILLING
250g cream cheese, softened
125g sour cream
1/3 cup caster sugar
1 teaspoon vanilla essence
1 lemon, grated zest, 1/4 cup juice
1 tablespoon boiled water
1 teaspoon powdered gelatine
½ punnet strawberries, thinly sliced
1 passionfruit pulp
Method
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Preheat oven to moderate, 180° C. Lightly grease a 24-hole mini muffin pan.
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Layer filo sheets, brushing each with butter and sprinkling with sugar. Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.
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Bake 6-8 minutes, until lightly golden and crisp. Cool in tray 5 minutes. Transfer to a wire rack to cool completely.
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FILLING
In a small bowl, using an electric mixer, beat cream cheese, sour cream, sugar and vanilla until smooth. Beat in finely grated zest and juice.
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Pour water into a small jug. Sprinkle gelatine over and whisk vigorously with a fork to dissolve. Whisk into cream cheese mixture.
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Pour mixture evenly among cases to fill. Chill 1-2 hours, until set. Top with strawberries and passionfruit to serve.
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