Get the best of both worlds with the sweet combination of sweet tarts and baklava.
To Prep 0:50
To Cook 0:15
delicious. – December 2008 , Page 90
Recipe by Valli Little
Photography by Brett Stevens
80g walnuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 loosely packed cup (80g) brown sugar
12 sheets frozen filo pastry, thawed
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
2 x 125g punnets raspberries
Icing sugar, to dust
Honey, to drizzle
Preheat the panggangan to 180°C. Grease six 12cm loose-bottomed tart pans.
Pulse nuts, spices and brown sugar in a food processor to finely chop.
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 teaspoons nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.
Turn out tart cases and place on plates. Combine yoghurt and cream, then spoon into the tarts. Top with berries, dust with icing sugar, drizzle with honey and serve.