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Filo Apricot Tarts

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These were delicious and quite easy to make.
You could use peaches instead of that much apricots.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 3

1½ sheet filo pastry
Oil spray
70 g pouring custard
30 g vanilla yogurt
20 g cream, whipped
150 g tinned apricots, chopped into medium size chunks
2 large mint leaves, finely sliced

Preheat the oven to 200°/180° if fan forced.

Cut each sheet of filo pastry into 6 equal squares - use 3 pastry squares per tart.

Lightly spray one square with a bit of oil and place another square on top at an angle.

Lightly spray the second square and then place the third square on top at a different angle, to form a star-like shape.

Lightly spray a 6 pan muffin tray with 3 holes and gently press each filo star into a hole.

Firmly press around the bottom and then the edges.

Then place a scrunched up ball of foil or some of the filo pastry into the filo to keep it from flopping during cooking.


Cook the pastry cases for 8 to 12 minutes or until lightly golden.

Keep them in the muffin pan and cool on a wire rack.

While the pastry cases are cooling, mix together the custard, yogurt and whipped cream.


Add the apricot and mint and stir until combined.

To assemble - Carefully remove the filo from the muffin holes, and spoon the yogurt mix into the centre of each filo case.

Sprinkle extra mint leaves over the top of each tart (optional) and serve immediately.

Be gentle when handling the filo pastry cups as they are fragile. They are best served straight away or the filling will go soft.

I like this Recipe - 3
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