Filo pastry makes the most amazing tart shells. It's ultra crisp yet holds its shape really well. Plus, I love the loud crunch you hear when people start biting into these babies.
My friend Grace was generous enough to invite about 15 of us over to her place for hotpot dinner one night. I decided to make these Rose and Raspberry Filo Tartlets as a little "thank you".
These tartlets are so easy to make and way easier to inhale. Such a delicious and light dessert. And what I like most is that the hint of rosewater in the custard is such a nice surprise. No one saw it coming when they bit into it but it works so well, especially with the fresh raspberries.
So, I highly recommend that you give this recipe a go, while we still have so much fresh raspberries available. Warning: these babies will go quick (too tasty and easy to eat) so be sure to make more.
Rose and Raspberry Filo Tartlets Recipe
(makes 24 tarts, adapted from this video recipe by Sorted Food)
1 pack of filo pastry
80g butter (melted)
5 egg yolks
100g caster sugar
45g plain flour
1 tsp rose water
1 punnet of fresh raspberries
Handful of pistachios
1. Preheat oven to 190°C. Blitz the pistachios in a mini food processor or chop it finely with a knife.
2. Handle one filo pastry at a time. Use the tip of the knife to draw 10cm squares on the sheet (so that it can be removed easily later). Brush the entire sheet of filo pastry with melted butter.
3. Remove 4 squares and place them on top of one another in a muffin tin. Make sure you offset each square slightly as you layer them (for extra crunch). You don't want neat stacks. Place them in a cupcake tin. Repeat for the remaining holes in the tin.
4. Bake in the oven for 6 to 7 minutes or until golden brown. Set aside to cool on a wire rack. Repeat steps 1 to 4 to bake another batch.
5. Heat the milk in a pot until bubbles start to form on the sides of the pot. Whisk egg yolks, sugar, rose water and flour thoroughly in a separate bowl.
6. Pour a third of the hot milk into the egg mixture. Whisk. Add the remaining hot milk into the egg mixture. Whisk.
7. Pour mixture back into the pot and cook for a few minutes, stirring constantly until start to thicken and coat the back of the spoon. Pour into heatproof bowl/tray and allow to cool for 1 hour.
8. Once tartlet shells and custard is cooled, spoon the custard into all the tartlet shells. You can give the custard a quick stir with the spoon if you see a layer of skin forming at the top.
9. Garnish each tartlet with fresh raspberries and pistachio crumbs.