Truffle Fila Tarts Recipe

  
 

Pies And Tarts Recipes - Truffle Fila Tarts

Ingredients

  • 3-6 sheets fresh or frozen (thawed) filo pastry, depending on size

  • 45g/3 tbsp unsalted butter, melted

  • sugar, for sprinkling

  • lemon rind, to decorate

TRUFFLE MIXTURE

  • 250ml/1 cup double cream

  • 225g/8oz bittersweet or semi-sweet chocolate, chopped

  • 50g/4 tbsp unsalted butter, cut into pieces

  • 30ml/2 tbsp brandy

Method:

  1. Prepare the truffle mixture. In a saucepan over medium heat, bring the cream to the boil. Remove from the heat and add the chocolate, stirring until melted. Beat in the butter and add the brandy. Sieve into a bowl and chill for 1 hour.

  2. Preheat the oven to 200'C/400'F/Gas 6. Grease a bun tray with 24 cups, each 4cm/1 1/2in. Cut each filo sheet into 6cm/2'hin squares. Cover with a damp dish towel. Keeping the filo sheets covered, place one square on a work surface. Brush lightly with melted butter, turn over and brush the other side. Sprinkle with a pinch of sugar. Butter another square and place it over the first at an angle. Sprinkle with sugar. Butter a third square and place over the first two, unevenly, so the corners form an uneven edge. Press the layered square into the tray. Continue to fill the tray.

  3. Bake the filo cups for 4-6 minutes, until golden. Cool for 10 minutes on a wire rack in the tray. Remove from the tray and cool completely.

  4. Stir the chocolate mixture, which should be just thick enough to pipe. Spoon the mixture into a piping bag fitted with a medium star nozzle and pipe a swirl into each cup. Decorate with lemon rind.