Surprise Fruit Tarts Recipe

4

65 g

250 ml

45 ml

15 ml

115 g

115 g

150 g

115 g

30 ml

6

Large frozen filo pastry, thawed

Butter or margarine, melted

Cup whipping cream

Strawberry jam

Cointreau or other orange flavour liqueur

Seedless black grapes, halved

Seedless white grapes, halved

Fresh pineapple, cubed, or drained canned pineapple chunks

Raspberries

Icing sugar

Fresh mint, to decorate

• Preheat oven 180^oC/350^oF/Gas 4. Grease six cups of a bun tray. Stack the filo sheets and cut with a sharp knife or scissors into 24 squares 11 cm.
• Lay four squares of pasty in each of the six greased cups. Press the pastry firmly into the cups, rotating slightly to make star-shaped baskets. Brush the pastry baskets lightly with butter or margarine. Bake until the pastry is crisp and golden, 5-7 minutes. Cool on a wire rack.
• In a bowl, lightly whip the cream until soft peaks form. Gently fold the strawberry jam and Cointreau into the cream.
• Just before serving, spoon a little of the cream mixture into each pastry basket. Top with the fruit. Sprinkle with icing sugar and decorate each basket with a small sprig of mint.