A beautifully light way to enjoy a rather decadent treat - the rich flavour of mixed berries is matched with vanilla yoghurt, nesting in delicate filo with just a dusting of icing sugar. And don’t they look gorgeous! Another creative recipe from @veganonthegc, thanks Jane!! If you’re looking for plant-based recipe inspo, make sure you take a look at her beautiful page… sweet, savoury, colourful and delicious!
RECIPE:
Mixed Berry Filo Tarts
Preparation time: 30 minutes
Cooking time: 12 minutes
Makes 12 mini tarts
Ingredients:
Berry Jam:
2 cups oob organic mixed berries
¼ cup maple syrup
1 tsp vanilla
1Tbs tapioca powder
1 Tbs water
Berry Filo Tartlets
½ box of Filo pastry
90g melted plant butter
Vanilla yoghurt
Icing sugar
Method
1. Berry Jam: In a saucepan, place the frozen berries, maple syrup & vanilla, simmer over low heat until reduced and soft. Mix the tapioca with the water and add to the jam, simmer until thickened.
2. Filo Tarts:
a. Preheat oven to 180’C. Grease a mini muffin tray.
b. Cut Filo into 10cm squares, cover with a damp towel until ready to use
c. Brush each piece of filo pastry with butter and gently push into the muffin hole, repeat with more filo, I like at least 4 layers
d. Spoon the Mixed Berry Jam into the tart bases, loosely fold in the edges of the pastry and brush with a little butter
e. Bake until golden, cool
Serve with a dollop of your favourite vanilla yoghurt & a sprinkle of icing sugar!
