Mini Filo Tartlets with Lemon Curd and Fresh Berries
 
Prep time
Cook time
Total time
 
A delicious and simple spring dessert, perfect for Mother's Day!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ½ package of filo dough (I used Fillo Factory), defrosted
  • 12 oz. lemon curd
  • 4 oz. butter, melted
  • --- fresh berries (strawberries, raspberries, blueberries)
  • --- powdered sugar, for dusting
  • --- lemon verbena leaves (optional), for decoration
  • --- camomile flowers (optional), for decoration
Instructions
  1. Allow the defrosted filo pastry to come to room temperature for at least half an hour
  2. Preheat the oven to 350° F
  3. Brush 12 muffin cups with melted butter. Each cup should have a capacity of about ⅓ cup
  4. On a clean, dry surface, lay out one sheet of filo and brush it with some melted (and cooled) butter
  5. Top the first sheet with a second one and brush it also with butter
  6. Repeat with a third and fourth sheet of filo
  7. Cut the stack of filo into 4" x 4" squares, for a total of 12 squares
  8. Gently press each square into the buttered muffin tins. Poke the bottoms with a fork (this will allow any steam to escape as they bake)
  9. Place in the oven and bake for 7-8 minutes, or, until the filo shells are crispy and golden brown
  10. Remove from the oven and let them cool outside the muffin pan, on a rack
  11. Just before serving, fill the cooled shells ⅔ of the way with the lemon curd
  12. Top with fresh berries (and tiny lemon verbena leaves, if using), dust with some powdered sugar, and serve!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mini-filo-tartlets-with-lemon-curd-and-fresh-berries/