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Crunchy Pastry Desserts
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
6
- For the pastry cases
- 6 sheets phyllo pastry
- 4 Tbsps melted butter
- For the filling
- 1 ½ cups Mascarpone
- 1 tsp vanilla extract
- 3 Tbsps powdered sugar
- 3 Tbsps cream (48% fat)
- To decorate
- powdered sugar
- 12 Strawberries (halved)
- grated Orange zest
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Preparation steps
1.
For the pastry cases: heat the oven to 180°C (160° fan) 350°F gas 4. Butter 6 tart tins, about 12 cm|5" diameter.
2.
Lay the sheets of filo pastry on top of one another and cut into 6 squares. Brush the upper layer of each square with butter and press lightly into the tins. Fold back the overhanging pastry.
3.
Bake the cases for about 10 minutes, until golden brown. Remove from the oven and leave to cool.
4.
For the filling: Beat together the mascarpone with the vanilla, icing sugar and cream.
5.
Remove the filo pastries from the tart tins and spoon in the mascarpone mixture. Sift over a little icing sugar. Top with the strawberry halves and decorate with orange zest.
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