These Mini Custard Filo Tarts with Berries and Sliced Almonds are a delightful, springtime dessert that is light, seasonal, and elegant at the same time. This easy dessert combines fresh berries, crispy filo layers as a base, and a delicious almond pastry cream custard that holds everything together.
This dessert consists of three main components: the almond custard and the filo base, both of which can be made ahead of time, and the topping of fresh fruit. The step-by-step photos below show you how easy it is to pull together this scrumptious dessert. Once the first two components are ready, all you need to do is a quick assembly, and your dessert is ready for the oven. Once the tarts are baked, just top with some fresh fruit and enjoy!
Ingredients for the Mini Custard Filo Tarts with Berries and Sliced Almonds
The ingredients for this springtime dessert are mostly pantry ingredients, seasonal fresh berries, and filo pastry. When choosing filo dough for this recipe, it is important to look for the thinest kind available (the one that is used for desserts), so your filo layers will be thin and crispy.
- Filo dough – the pastry needs to be thawed in the refrigerator overnight. As always, using a good quality filo is essential. For this recipe I used Fillo Factory filo pastry #4, in the standard 14″ x 18″ size (you will need only a part of the package)
- Half and half – the base for this simple custard
- Sugar – regular granulated sugar to sweeten the custard slightly
- Almond extract – to flavor the custard (vanilla extract can also be used)
- Egg yolks – to add richness to the custard
- Cornstarch – we use it as a thickener; you can substitute with arrowroot if you have corn allergies
- Butter – melted, to brush on the filo pastry layers
- Berries – I used fresh strawberries and pine berries – you can use your favorite berries or other sliced fruit for topping
- Sliced almonds – for sprinkling over the crust
Spring Fruit Toppings
There are so many topping options for these mini custard tarts. I used fresh strawberries and pine berries (ivory-color strawberries with a distinctive pineapple-strawberry flavor), but any sliced fresh or macerated fruit will complement these tarts. If you can find chamomile flowers, you can add a few — they add a lovely visual interest to these mini tarts!
The three components of the mini custard filo tarts with berries
This delicious dessert recipe might look complicated to make but in reality, it comes together easily in three easy steps, which makes it a great option for easy entertaining! Here are the three steps:
- Filo tart shells: form and assemble them ahead of time
- Almond-flavored custard: you can make it also ahead of time and fill the filo tart shells with it, just before baking
- Toppings: once they are baked, just add your favorite fresh or macerated berries and your dessert is ready
How to Assemble the custard filo tarts
- Place one stack of two filo pieces in front of you, then place a second one on top of it at a slight angle, then two more diagonally to form a star-like pattern of filo layers. Spread one-sixth of the cooled custard in the middle of the filo stack.
2. Fold the filo edges inwards to form a simple boarder around the filling. Place each tart inside a buttered 5″ mini tart mold.
3. Brush some more melted butter around the edges and sprinkle with some sliced almonds.
4. Transfer the mini tarts onto a baking sheet and bake for about 20 minutes, or, until the crust is golden brown.
5. Allow the tarts to cool slightly and top with your favorite berries before serving.
A perfect dessert for any occasion!
This is a recipe you need to have in your repertoire, not only for Easter and for Mother’s Day celebrations, but also to serve as a special afternoon treat, or, to bring to a potluck gathering. It is a show-stopping dessert and the individual size of these mini tartlets makes it very easy to serve without worrying about portioning a big dessert!
This delicious recipe is another collaboration with my friends at Fillo Factory. I find their filo dough and puff pastry at Whole Foods, but smaller local stores carry them too. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- For the Filo Tart Shells:
- ½ package of thin filo dough (I used Fillo Factory #4)
- ⅓ cup butter, melted
- For the custard:
- 1½ cups half and half (or light cream)
- ½ tsp. almond extract (or, vanilla extract)
- 2 large egg yolks
- 2 TBSP. corn starch
- 3 TBSP. granulated sugar
- For the Topping:
- --- fresh strawberries and pine berries (or other berries of your choice)
- 2 TBSPS. sliced almonds (optional)
- --- chamomile flowers (optional)
- Prepare the filo dough. Take the thawed filo dough from the refrigerator and let it come to room temperature in its package. This will take about 30 minutes or so.
- Preheat the oven. Turn the oven on to 350°F for convection, or, 375°F for a conventional oven.
- Make the custard. In a small saucepan, bring the half and half to a low boil and add the extract. Remove from the heat and set aside. In a small bowl, whisk together the egg yolks and the sugar. Add the corn starch to the mixture and stir until blended. Slowly pour some hot half and half into the yolk mixture to temper the eggs, then whisk well to combine. Pour the mixture with the eggs back into the saucepan and bring it to a low boil again. Cook for 30 seconds, or until slightly thickened, and remove from the heat.
- Layer the filo. Remove one sheet of filo from the package and lay the longest side in front of you. Brush it lightly with some melted (and cooled) butter. Lay a second sheet of filo on top of the first and brush that with melted butter as well. Cut the stack of filo in half horizontally, then into thirds vertically. This should leave you with six stacks of two. To form the base for the first tart, place one stack of two in front of you, then place a second one on top of it at a slight angle, then two more diagonally to form a star-like pattern of filo layers (see above process photo). Repeat the buttering, stacking, and cutting process with the remaining filo to create five more two-sheet stacks which will become the bases for the mini tarts.
- Assemble the mini tarts. Spread one-sixth of the cooled custard in the middle of the first filo stack. Fold the filo edges inwards to form a simple boarder around the filling (as in the process photo above). Brush some more melted butter around the edges and sprinkle with some of sliced almonds. Repeat with the rest of the custard to make a total of six mini tarts.
- Bake. Place each tart inside a buttered 5" mini tart mold. Transfer them onto a baking sheet and bake on the middle rack for about 20 minutes or until golden brown. Total time depends on the oven temperature.
- Top with berries. Allow the tarts to cool slightly and top with your favorite berries before serving.
Happy Easter to everyone who is celebrating Easter this Sunday – Kalo Pascha to all my Greek friends!
If you are looking for some ideas for your Easter table, here is a link to some of my favorite Easter recipes:
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