Baklava tarts with raspberry filling

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.