Filo Mandarin Tartlet with Coconut Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the pastry
- 4 leaves Filo dough (about 30 x 30 cm, approximately 12 x 12 inches)
- 40 grams melted butter
- butter (for the baking pan)
- For the cream
- 200 grams Mandarin orange (canned)
- 150 grams Yogurt (0.1% fat)
- 30 grams Coconut cream
- 3 Tbsps Vanilla sugar
- 100 milliliters Whipped cream
- For the garnish
- 2 Tbsps roasted Shredded coconut
How healthy are the main ingredients?
Whipped creamPreparation steps
1.
Preheat oven to 220°C (approximately 425°F).
2.
For the pastry: Spread out filo dough sheets and spread each with butter. Layer on top of each other and cut out 4 squares, each about 12 x 12 cm (approximately 4-3/4 x 4-3/4 inches). Line into buttered muffin cups and bake in preheated oven until golden brown. Remove from oven, immediately remove from baking tray and leave to cool.
3.
For the cream: Combine yogurt with coconut cream, 2 tablespoons mandarin juice and vanilla sugar. Whip cream and fold into yogurt mixture. Spread cream into pastry baskets. Garnish with mandarin slices, sprinkle with grated coconut and serve.
