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How to make Baklava tarts with berries

Yield = 6
Prep time: 0:50
Cook time: 0:15
Total time: 1:05

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.