Blackberry filo tart recipe
- Serves 10
- 20 mins to prepare and 20 mins to cook, plus cooling
- 102 calories/serving
- 25g unsalted butter
- 20g clear honey
- Four sheets ready-rolled filo pastry (from a 250g pack)
For the filling
- 200g quark
- 1½ tbsp icing sugar sieved
- ½ tsp ground cinnamon
- 350g blackberries
- 40g dark chocolate
- mint, to serve
- Preheat the oven to gas 6, 180°C, and fan 160°C.
- Melt the butter and honey in a saucepan over low heat, swirling to combine.
- Brush a filo sheet with a quarter of the butter mixture. Place in a 28cm loose-bottomed tart tin, with the excess pastry hanging over the edge.
- Repeat with the other sheets, overlapping to cover the base and sides of the can.
- Scrunch the excess into the sides for a round edge.
- Prick the filo base with a fork, then bake on the middle shelf for 20 mins until crisp and golden.
- Leave to cool. Gently remove from the tin and transfer to a serving plate.
- Whip the quark to soft peaks. Fold in the icing sugar and cinnamon.
- Mash 200g of the blackberries into the quark mixture until combined.
- Spoon into the cooled tart case and smooth to the edges using the back of a spoon.
- Scatter over the remaining blackberries and gently press into the quark mixture.
- Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water.
- Stir until melted. Use a dessert spoon to drizzle over the chocolate; leave to set for 5 mins. Garnish with mint leaves to serve.
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