Strawberry and Mascarpone Phyllo Tarts



  • 4 sheets (or 2 large cut in half) thawed filo pastry
  • 25g butter melted
  • punnet of strawberries – hulled and cut lengthways in half
  • 250gm mascarpone cheese
  • 2 TBL caster sugar
  • 1 tsp honey
  • 1/2 tsp vanilla extract
  • strawberry conserve
  • icing sugar


  1. Take a sheet of phyllo and brush with melted butter and fold in half. Brush again with butter and fold again. Continue for two more folds or until you have a small, multi-layered square. Do the same with the other 3 phyllo sheets.
  2. Push each square into a greased large muffin pan or flan tins to form a ‘case’.
  3. Place a small square of baking paper in the cases and add a weight such as dried beans or rice to prevent the bottoms from rising. Alternatively you can check on the cases after 5 minutes of baking and use a teaspoon to push down the bottoms before continuing.
  4. Place in a preheated 190°C oven and bake for about 8 minutes or until golden. Let it cool in the tin for 5 minutes before removing the cases onto a wired rack and letting it cool.
  5. Meanwhile beat the mascarpone cheese, caster sugar, honey and vanilla extract until smooth.
  6. After the cases have cooled, spoon some strawberry conserve on the bottom of each phyllo case and fill with mascarpone.
  7. Top with strawberries and dust with icing sugar.

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