Baklava tarts with berries recipe

Get the best of both worlds with the sweet combination of sweet tarts and baklava.

To Prep 0:50   
To Cook 0:15
INGREDIENTS 13
DIFFICULTY ADVANCED
MAKES 6

delicious. - December 2008 , Page 90
Recipe by Valli Little
Photography by Brett Stevens

Ingredients

80g walnuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 loosely packed cup (80g) brown sugar
12 sheets frozen filo pastry, thawed
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
2 x 125g punnets raspberries
Icing sugar, to dust
Honey, to drizzle

Method

Step 1
Preheat the oven to 180°C. Grease six 12cm loose-bottomed tart pans.

Step 2
Pulse nuts, spices and brown sugar in a food processor to finely chop.

Step 3
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 teaspoons nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.

Step 4
Turn out tart cases and place on plates. Combine yoghurt and cream, then spoon into the tarts. Top with berries, dust with icing sugar, drizzle with honey and serve.