Blackberry filo tart recipe

• Serves 10
• 20 mins to prepare and 20 mins to cook, plus cooling
• 102 calories/serving

Ingredients

• 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

Method

1. Preheat the oven to gas 6, 180°C, and fan 160°C.
2. Melt the butter and honey in a saucepan over low heat, swirling to combine.
3. 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.
4. Repeat with the other sheets, overlapping to cover the base and sides of the can.
5. Scrunch the excess into the sides for a round edge.
6. Prick the filo base with a fork, then bake on the middle shelf for 20 mins until crisp and golden.
7. Leave to cool. Gently remove from the tin and transfer to a serving plate.
8. Whip the quark to soft peaks. Fold in the icing sugar and cinnamon.
9. Mash 200g of the blackberries into the quark mixture until combined.
10. Spoon into the cooled tart case and smooth to the edges using the back of a spoon.
11. Scatter over the remaining blackberries and gently press into the quark mixture.
12. Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water.
13. Stir until melted. Use a dessert spoon to drizzle over the chocolate; leave to set for 5 mins. Garnish with mint leaves to serve.