Red Fruit Filo Tartlet

Preparation method:

For the filo tartlets:

1. Preheat the oven to 180˚C and grease the holes of a muffin or cupcake tin;
2. Cut the filo pastry into squares that are big enough to fit in your tin. Brush each piece of filo with metled butter. Layer 3 pieces of filo on top of eachother;
3. Please the filo cases into the oven for about 5 to 10 minutes (until golden brown);
4. When baked, take the filo cases out of the oven and set a side to cool. Be careful when removing the cases from the tin as they tend to break.

For the strawberry & habanero jam:

1. Quarter 500gr of strawberries and chop the habanero pepper;
2. In a saucepan set over a medium heat, add 400gr of white sugar, the juice and zest of 1/2 an orange. Let the sugar dissolve in the orange juice;
3. Turn up the heat to high and add the strawberries and the habanero pepper. Boil, stirring often, until the mixture reaches jam consistency. Set aside to cool.

For the cream, mix 200gr mascarpone, 50gr cream and 25gr of white sugar together in a bowl until it becomes thick & creamy.

Now fill the cooled filo cases with a good spoon full of the mascarpone cream, drizzled over some of the strawberry & habanero jam and top with your favorite red fruits and strawberries. Finish with a sprig of mint for decoration.

I like my jam to be nice and spicy. If you don’t like the spice, use half a habanero pepper. (serves 4)

In case you’re wondering: yes, I made this myself. And yes, I did the photo too.

Ingredients:

• 50g melted butter
• 150g filo pastry (store-bought)
• 200g mascarpone cheese
• 50g cream
• 425g white sugar
• 500g strawberries
• 1/2 orange, zested and juiced
• 1 habanero pepper
• assorted red fruits
• a few mint leaves