Ingredients
• 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
Method
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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.
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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.
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Top each tartlet with double cream, mixed berries and toasted hazelnuts. Serve.