Raspberry and Vanilla Filo tartlets

These sweet treats have a hidden white chocolate and raspberry layer below the creamy vanilla topping and are sure to delight your guests.

6 sheets chilled fresh filo pastry (each sheet about 48 x 25.5 cm),removed from fridge at least 20 minutes before use (or according to packet directions), divided

4–5 tablespoons sunflower oil

35 g granulated sugar, divided

48 white chocolate buttons (about 60g)

350 g mascarpone cheese

1/2 teaspoon vanilla extract

75 g sifted icing sugar

48 fresh raspberries (about 300 g)

24 small fresh mint leaves (optional)

Preheat oven to 180ºC/fan 160ºC/Gas 4.

1. Lay one sheet of filo pastry on flat side of Large Grooved Cutting Board; brush with sunflower oil using Chef’s Silicone Basting Brush. Sprinkle evenly with 2 teaspoons of the granulated sugar. Place second sheet of filo over first, matching edges and lightly pressing sheets together; brush with oil and sprinkle with granulated sugar as before. Place a third sheet of filo on top to create a stack of 3 sheets of filo (do not top third sheet with oil or sugar – just leave it plain).

2. Using Utility Knife, cut filo stack into rectangle 36 x 25.5 cm (use trimmings for another use). Cut pastry lengthways into 3 even strips, then cut widthways to make 12 squares in total (three rows of four each). Using Mini-Tart Shaper, gently press layered filo squares into cups of Deluxe Mini-Muffin Pan.

3. Repeat with remaining filo pastry sheets, sunflower oil and granulated sugar, (to make a total of 24 pastry shells).

4. Bake 10–13 minutes or until golden brown. Remove pan from oven; immediately place 2 white chocolate buttons in each filo shell (they will melt from residual heat in shells). Carefully remove shells to Stackable Cooling Rack; let cool completely (about 5 minutes).

5. Meanwhile, combine mascarpone cheese, vanilla extract and icing sugar in Classic Batter Bowl. Fit Easy Accent® Decorator with closed star tip and spoon in vanilla mixture; set aside.

Strawberry Kisses

Ingredients

1 pack chilled filo pastry

300 ml whipping cream

85 g sifted icing sugar, divided

1 teaspoon almond extract

1 orange

115 g mascarpone cheese, at room temperature

12 fresh strawberries (about 150 g total/unprepared weight)

Method

Preheat oven to 200 (180 in fan oven)

Unroll three sheets of filo on Large Grooved Cutting Board. Save rest of pastry for another use. Spray vegetable oil between each sheet with Kitchen Spritzer. Cut into 24 squares using pizza cutter, and press into Deluxe Mini Muffin Pan with Mini Tart Shaper.

Cook for 6-8 minutes until golden brown. Cool in tin.

For filling place cream in Classic Batter Bowl. Gradually whip cream until frothy using Stainless Double Balloon Whisk. Add half of the icing sugar and all almond extract; continue to whisk until soft peaks form; set aside. Combine remaining icing sugar and mascarpone cheese In Stainless 2-Litre Mixing Bowl; mix well using Bamboo Spoon. Gently fold mascarpone mixture into whipped cream using Small Mix ‘N Scraper® until well combined. Zest orange using Microplane Adjustable Fine Grater. Gently stir zest into cream mixture.

Fit Easy Accent® Decorator with open star tip and spoon in cream mixture. Pipe filling into pastry cases. Place half a strawberry on top of each. Dust with icing sugar using Flour/Sugar Shaker. Serve immediately.

The Pampered Chef Lemon Shortcake cups

SHORTCAKE CUPS  140 g plain flour, plus extra for shaping cups  70 g caster sugar  85 g chilled butter, cut into small pieces  25 g ground almonds  1 egg, beaten TOPPING  200 g mascarpone cheese  8 tablespoons luxury lemon curd, divided  6 whole small strawberries, hulled Preheat oven to 180°C/fan 160°C/Gas 4. For shortcake cups, mix flour and sugar in Classic Batter Bowl; work in butter using Pastry Blender until mixture resembles breadcrumbs (see Chef’s Corner). Stir in ground almonds; add beaten egg, mixing to form a soft dough. Shape dough into 24 even balls. Place balls of dough into un-greased wells of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour, press into dough to form shortcake cups. Bake 15 – 20 minutes, or until shortcake is light golden brown. Remove from oven; cool in pan 2 – 3 minutes. Transfer cups from pan to Stackable Cooking Rack; cool completely. Meanwhile, for topping, in Small Batter Bowl, mix mascarpone cheese and 6 tablespoons of the lemon curd until well blended. Fill Easy Accent® Decorator fitted with round tip with topping. Pipe topping decoratively into each cup, dividing evenly. Carefully spoon a ¼ teaspoon lemon curd over each cup. Top each cup with one strawberry quarter. Serve immediately or refrigerate until required. Yield: 24 Per serving: Energy 500kJ/120kcal, Protein 1.4g, Carbohydrate 11.1g, Sugars 5.4g, Fat 8.1g, Saturated fat 4.6g, Fibre 0.3g, Salt 0.1g Cook’s Tip: Use the Pastry Blender with an up and down movement together with a slight rocking motion to blend the ingredients. You can spoon the mascarpone topping into the shortcake cups using a teaspoon instead of piping it, if desired. Raspberries or blueberries can be substituted for strawberries, if desired. © 2014 The Pampered Chef used under license.