Raspberry and Hazelnut Filo Tarts

Whether it is for a dessert, a main course, or as an appetizer, filo tarts give you the flexibility to mix and match your favourite ingredients. Our Raspberry and Hazelnut Filo Tarts are no different, combining the rich flavour profile of hazelnut with fresh raspberries.

Our 12-Cup Mini Muffin Tray ensures these delicious Filo Tarts bake evenly and can be easily released when it is time to serve them thanks to its nonstick coating. This versatile piece of bakeware will expose the filo tarts to a consistent heat source until the pastry is golden brown and completely cooked through.

Our Raspberry and Hazelnut Filo Tarts are easy to prepare, featuring staple baking ingredients found in almost any pantry. This recipe can be prepared from start to finish in under 30 minutes and offers up to 12 portions at a time. Here are all the ingredients you need and the steps to follow before making this recipe. Happy baking!

Heat the cream and the vanilla paste in a heavy-based saucepan.

Beat the egg yolks and caster sugar together until light and fluffy and then add the cornflour and flour.

Slowly beat the hot cream into the egg mixture and then pour the mixture back into the saucepan. Return to the heat stirring continuously until the mixture thickens. Bring, to the boil then simmer for at least 10 minutes to cook the flour. Remove from the heat and cover with cling film touching the surface. Allow to cool.

Brush each piece of pastry with melted butter and push them into the Le Creuset Bun Tray, two layers per cup.

Fill the pastry cases with the cooled custard and top with raspberries and hazelnuts. Bake at 180°C/160°C fan /Gas Mark 4 for 10 – 15 minutes, or until the pastry is golden brown and cooked.