Truffle Filo Tarts Recipe

Truffle Filo Tarts Recipe

Ingredients : Makes 24 cups

3-6 sheets

45 g

 

 

Truffle mixture

250 ml

225 g

50 g

30 ml

Fresh or frozen (thawed) filo pastry, depending on size

Unsalted butter, melted

Sugar, for sprinkling

Lemon rind, to decorate

 

Double cream

Bittersweet or semi-sweet chocolate, chopped

Unsalted butter, cut into pieces

Brandy

Method :
  • Prepare the truffle mixture. In a saucepan over medium heat, bring the cream to the boil. Remove from the heat and add the chocolate, stirring until melted. Beat in the butter and add the brandy. Sieve into a bowl and chill for 1 hour.
  • Preheat oven 200oC/400oF/Gas 6. Grease a bun tray with 24 cups, each 4cm. Cut each filo sheet into 6cm squares. Cover with a damp dish towel. Keeping the filo sheets covered, place on square on a work surface. Brush lightly with melted butter, turn over and brush the other side. Sprinkle with a pinch of sugar. Butter another square and place it over the two, unevenly, so the corners form an uneven edge. Press the layered square into the tray. Continue to fill the tray.
  • Bake the filo cups for 4-6 minutes, until golden. Cool for 10 minutes on a wire rack in the tray. Remove from the tray and cool completely.
  • Stir the chocolate mixture, which should be just thick enough to pipe. Spoon the mixture into a piping bag fitted with a medium star nozzle and pipe a swirl into each cup. Decorate with lemon rind.

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