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    Exotic Fruit Tarts

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    Exotic Fruit Tarts

    Serves: 4


    • 6 sheets filo pastry
    • 25g unsalted butter, melted
    • 1 x 225g tub mascarpone cheese
    • 4 tbsp crème fraîche or Greek yogurt
    • 4 passion fruit, halved
    • 1-2tbsp caster sugar
    • 1 x 75g pack physalis
    • 1 large mango, peeled and sliced
    • 1 carambola, trimmed and sliced
    • Icing sugar for dusting


    1. Lightly butter four 12cm loose-bottomed flan tins. Cut each filo sheet in half and trim to make twelve 16cm squares.
    2. Brush a square with melted butter and press into a flan tin. Butter a second sheet and place on the first with the points at an angle, like petals. Repeat with the third sheet and press well into the tin.
    3. Line the rest of the tins with the remaining sheets.
    4. Bake in a preheated oven 190ºC, gas mark 5 for 15 minutes or until browned and crisp. If the points are browning too quickly, cover lightly with foil.
    5. When cool, carefully remove the pastry cases from the tins and place on four serving plates. Mix together the mascarpone and crème fraîche or yogurt. Scoop out the passion fruit flesh and add to the mascarpone.
    6. Add sugar to taste and stir to combine. Divide the mascarpone mixture between the pastry cases (taking care as they are very fragile).
    7. Peel back the papery cover from the physalis and twist gently to remove the fruit. Arrange all the fruit in the tarts. Do not fill more than 1½ hours before serving or the pastry will go soft. Dust with sifted icing sugar before serving.

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