I needed a quick dessert for some unexpected guests. Filo pastry is a store cupboard ingredient that I always have in the fridge or freezer and you will always find quark and cream in my fridge as well as fresh fruit. I have used strawberries for this but any berries will work in this or you could try peaches or apricots.
Strawberry Filo Tartlets
- 2 sheets of filo pastry
- 30g butter, melted
- 1 gelatine leaf, soaked in cold water (see Notes)
- 250g strawberries
- 100ml double cream
- 250g Quark
- 30g caster sugar
- ½ tsp vanilla essence
- 50g dark chocolate
- Grease a 6-hole muffin tin and preheat the oven to 180C/160C fan.
- Brush the filo pastry sheets with the melted butter.
- Cut each sheet into 12 pieces and use to line the muffin tins in overlapping layers until all the pieces have been used up.
- Bake the cases in the preheated oven for 10 minutes until crisp and golden.
- Transfer the Filo cases to a cooling rack to cool completely.
- Keep aside 6 small strawberries. Wash and hull the remaining berries and cut into small cubes.
- In a bowl beat together the quark, sugar and vanilla essence.
- In a separate bowl beat 80ml of the cream until thick.
- Heat the remaining cream until hot but not boiling then add the squeezed out gelatine to dissolve. Leave to cool for 10 minutes.
- Add 2 tbsp of the beaten cream into the gelatine mixture then stir this mixture back into the cream.
- Fold the cream into the quark mixture followed by the chopped strawberries.
- Divide the strawberry filling between the filo cases and chill for 2 hours.
- Chop the chocolate and melt in the microwave in 30 seconds bursts.
- Dip the reserved strawberries into the chocolate and leave to set.
- Decorate each tartlet with a chocolate covered strawberry.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufacturer’s instructions.