These nutty baklava tarts strike the perfect balance between creamy and crunchy. Plus, they’ve got a delicious, fruity filling.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
4 sheets filo pastry
50g butter, melted
1/3 cup (80ml) honey
1 tsp ground cinnamon
2 tbs pistachios, finely chopped
2 tbs hazelnuts, toasted, finely chopped
1 tbs flaked almonds, finely chopped
125g raspberries
250g mascarpone
1/2 cup (140g) vanilla yoghurt
1 tsp vanilla bean paste
1 tsp rosewater essence (optional)
Mixed berries, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease four 10cm (base measurement) round fluted tart tins with removable bases.
Step 2
Place pastry sheets on a clean work surface. Cut each sheet into 8 squares. Cover with a damp tea towel. Combine butter, 2 tbs honey and half the cinnamon in a bowl. Combine pistachio, hazelnut and almond in a separate bowl. Brush 1 pastry square with a little butter mixture. Sprinkle with a little pistachio mixture and top with another filo square, turning slightly. Repeat layering with 6 more pastry squares and a little more butter mixture and pistachio mixture, finishing with pastry, to make a stack. Repeat with the remaining pastry squares, butter mixture and pistachio mixture to make 4 stacks.
Step 3
Line prepared tins with pastry stacks. Place on a baking tray. Bake for 10-12 mins or until light golden. Set aside to cool.
Step 4
Meanwhile, combine raspberries and half the remaining honey in a saucepan over medium heat. Cook, stirring, until raspberries collapse. Strain the mixture through a fine sieve into a small bowl. Place in the fridge for 30 mins to chill.
Step 5
Place the mascarpone, yoghurt, vanilla, rosewater, if using, remaining honey and remaining cinnamon in a bowl. Whisk until soft peaks form. Add the raspberry sauce and gently marble. Divide among the tart cases. Top with mixed berries to serve.
Nutrition Information
PER SERVE
Energy: 2372kJ/567 Cals (27%)
Protein: 10g (20%)
Fat: 40g (57%)
Sat fat: 22g (92%)
Carb: 41g (13%)
Sugar: 32g (36%)
Fibre: 4g (13%)
Sodium: 209mg (10%)
Baklava tarts with raspberry filling
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
4 sheets filo pastry
50g butter, melted
1/3 cup (80ml) honey
1 tsp ground cinnamon
2 tbs pistachios, finely chopped
2 tbs hazelnuts, toasted, finely chopped
1 tbs flaked almonds, finely chopped
125g raspberries
250g mascarpone
1/2 cup (140g) vanilla yoghurt
1 tsp vanilla bean paste
1 tsp rosewater essence (optional)
Mixed berries, to serve
Description
These nutty baklava tarts strike the perfect balance between creamy and crunchy. Plus, they’ve got a delicious, fruity filling.
Method
Step 1
Preheat oven to 180°C. Grease four 10cm (base measurement) round fluted tart tins with removable bases.
Step 2
Place pastry sheets on a clean work surface. Cut each sheet into 8 squares. Cover with a damp tea towel. Combine butter, 2 tbs honey and half the cinnamon in a bowl. Combine pistachio, hazelnut and almond in a separate bowl. Brush 1 pastry square with a little butter mixture. Sprinkle with a little pistachio mixture and top with another filo square, turning slightly. Repeat layering with 6 more pastry squares and a little more butter mixture and pistachio mixture, finishing with pastry, to make a stack. Repeat with the remaining pastry squares, butter mixture and pistachio mixture to make 4 stacks.
Step 3
Line prepared tins with pastry stacks. Place on a baking tray. Bake for 10-12 mins or until light golden. Set aside to cool.
Step 4
Meanwhile, combine raspberries and half the remaining honey in a saucepan over medium heat. Cook, stirring, until raspberries collapse. Strain the mixture through a fine sieve into a small bowl. Place in the fridge for 30 mins to chill.
Step 5
Place the mascarpone, yoghurt, vanilla, rosewater, if using, remaining honey and remaining cinnamon in a bowl. Whisk until soft peaks form. Add the raspberry sauce and gently marble. Divide among the tart cases. Top with mixed berries to serve.
