We’ve had these 3 boxes of mini filo tart shells in our freezer since April (I bought them to make something for K’s bday but he wanted to use another shell for what I made, so these just sat around). Yesterday was the perfect day to use them up–fruit was on sale. (yay, emptying freezer!)
- almond paste
- 3 T butter
- a splash of milk or coconut milk (what I used)
- 2 T powdered sugar
- filo tart shells (I used mini shells)
- 1 t vanilla
- a mini star shaped cutter (if you wish) and a cherry pitter (really not essential)
The original method
I’m posting two versions–the method I actually used, and one I think might be easier. Why? I cooked the fruit with a bit of almond paste (no cream) first, and thought it was a little bland, so I made an almond cream, pulled the fruit out, piped it in, and replaced the fruit. This method tasted amazing, but was a bit tedious, and the fruit wasn’t bright (as it was when it was raw).
- Arrange filo tart shells on a baking pan lined with parchment
- Make an almond pastry cream by combining a nub of almond paste (3 inches?), butter, vanilla, and powdered sugar. Add milk/coconut milk to thin out a little bit. fill into a pastry bag
- Add a small nub of almond paste to each tart shell–you just want a thin bit to taste.
- pit cherries. slice cherries into small bits.
- add 3 blueberries and cherries on top.
- Bake at 350 for 5-7 minutes (read filo package for exact time)
- cool for 10 mins
- remove fruit. pipe in pastry cream and replace fruit
- I cut out mini stars from almond paste and placed one in each tart. So you have the flag in a tart shell: red=cherries, white=shell and almond paste star, blue=blueberries,
option 2: with almond cream and fresh fruit, or…fruit cooked separately
- bake tart shells as directed
- let cool
- add nub of almond paste to each shell
- make almond pastry cream. pipe in pastry cream
- either cook fruit on stove for a few mins (you don’t want jam or compote) or top with raw fruit (still will be really tasty)