Filo Tartlets with Lemon Cloud Filling
From: ‘100 Favourite 20 Minute Dishes’, by Simon & Alison Holst.
Filo pastry makes quick, crisp, light containers for all sorts of delicious fillings! This one is light and lemony and made in seconds!
You can make these in small pans for one-bite mouthfuls, or in medium or large muffin or patty pans. Use a piece of thin paper or a tissue to work out what size squares of filo you will need to go across the bottoms and up the sides of your chosen baking pans.
Preheat oven to 180°C. Place a sheet of filo on a dry surface, brush it lightly with unflavoured oil, then cover with another sheet. Using your paper guide, cut two squares for each tart. Take two of the sandwiched squares, place one over the other so the corners form eight-pointed stars, then press them lightly into non-stick sprayed pans. Make as many as required, sandwiching more filo sheets after you have shaped those cut out previously.
Bake for 5-8 minutes, until pastry is evenly golden brown. Lower the temperature if corners brown too fast. Take from pans and cool on a rack.
Just before serving, fill tartlets with precooked mixtures and dust with sifted icing sugar. (The icing sugar on moist fillings will disappear.)
Lemon Cloud Filling:
Make this while the cases cook. Fold together lightly whipped unsweetened cream with good quality lemon honey. Use proportions to suit starting with half the volume of lemon honey as whipped cream. Top with fresh strawberries if you like. (Try passion-fruit honey, too.)