Lemon, Mascarpone & Raspberry Filo Tartlets

Chef: Jus Rol

Prep: 20 mins

Cook: 5 mins

Lemon, Mascarpone & Raspberry Filo Tartlets

A tasty, fruity dessert

1 x 270g pack Jus-Rol filo pastry sheets (unwrap, keep under a damp tea-towel until ready to use)

100g butter, melted

300g jar good quality lemon curd

250g mascarpone cheese

60ml (4 tblsp) natural yoghurt

150g pack fresh raspberries

Icing sugar and fresh mint leaves to decorate

Preheat the oven to 180C (160C in a fan oven) Gas 4.

Lightly grease a 12-hole muffin or cupcake tin.

Take 2 sheets of filo pastry, one at a time, brushing each sheet with butter before laying the next one on top. Cut the filo pastry in half lengthways and cut each half into 3 squares.

The squares should be big enough to fit into the muffin holes and hang over the sides a little.

Repeat the process to fill all 12 holes.

Place the filo cases into the oven for 4-6 minutes until they are lightly golden and crisp.

Remove them from the oven, transfer to a cooling rack to cool completely.

In a large bowl, mix the lemon curd, mascarpone and yoghurt.

Fill the filo cases with the lemon mixture and top with fresh raspberries.

Decorate with a dusting of icing sugar and fresh mint.

Great recipes brought to you by Jus Rol

Serves
12

Preparation Time
20 minutes

Cooking Time
5 minutes

Main ingredients
Fruit, Cheese, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Easy

The remaining pastry can be kept in the freezer for another day, or make another 6 tartlet cases – they can be kept in an airtight container for up to 3 days.