Ten minutes cooling on the windowsill after it comes out of the oven, and this glorious Berry Filo Tart is ready for devouring! Beautiful served at the end of a long outdoor summer lunch or popped into a picnic basket.
Ingredients
8 sheets of filo pastry, defrosted or chilled according to packet instructions
1/4 cup olive oil
1 cup plant-based cream cheese
1/2 cup maple syrup
1/4 cup icing sugar
1/2 lemon, juice and zest
Dash of vanilla extract
1 cup mixture of oob organic frozen blueberries and raspberries
Method
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Cut your filo pastry in half width-ways so you have 16 sheets of pastry.
3. Place one sheet of pastry on the lined baking tray. Brush the sheet of pastry with oil and place another sheet on top. Repeat with the remaining sheets of pastry. Firmly fold up the edges of the pastry to form a crust.
4. Bake the pastry in the oven for 15 minutes until slightly golden. Set aside.
5. Add the cream cheese, maple syrup, icing sugar, lemon and vanilla to a bowl. Mix until combined.
6. If your filo puffed up during baking, press down the middle to flatten it. Pour the cream cheese mixture into the tart, making sure it doesn't spill out at the sides.
7. Scatter the berries on top of the cream cheese mixture.
8. Turn down the oven to 160°C. Bake the tart in the oven for 30 minutes or until the edges of the filling are golden brown.
9. Allow the tart to cool on the baking tray for 5-10 minutes. Serve immediately.
