Crispy Filo Flower Tarts with Whipped Cream & Fruit Toppings

These elegant filo pastry tarts are shaped like delicate blooming flowers and filled with a variety of whipped creams, mousses, or custards, then topped with fresh or dried fruits, nuts, and herbs. Ideal for celebrations, afternoon teas, or elegant desserts, they are as customizable as they are visually impressive.

Why You’ll Love This Recipe

These filo flower tarts combine crisp, golden pastry with smooth, flavorful fillings and vibrant toppings for a sophisticated treat that can be tailored to any occasion. The presentation is eye-catching, yet the process is simple and efficient. Whether you’re entertaining or making an edible centerpiece, this dessert offers both beauty and versatility.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filo Tart Shells:

  • 12 sheets filo pastry
  • 1/2 cup melted butter or neutral oil
  • Muffin or tart pans

Filling Options (Choose any or combine):

  • 1/2 cup whipped cream (sweetened)
  • 1/2 cup pistachio cream or paste
  • 1/2 cup blueberry whipped yogurt or mousse
  • 1/2 cup chocolate or chestnut mousse
  • 1/2 cup cream cheese frosting or mascarpone
  • 1/2 cup lemon curd or pastry cream

Toppings:

  • Fresh berries (raspberries, blueberries)
  • Green melon balls
  • Dried apple or pineapple slices
  • Crushed pistachios
  • Chestnut or hazelnut
  • Honey or berry sauce drizzle
  • Fresh herbs (mint, rosemary)

directions

  1. Preheat oven to 350°F (175°C).
  2. Cut filo sheets into squares large enough to line muffin tin wells with overhang.
  3. Layer 4 squares per tart shell, brushing each layer lightly with melted butter or oil.
  4. Press layered filo into muffin tins, shaping gently to resemble a flower.
  5. Bake for 10–12 minutes or until golden and crisp. Remove and cool completely in the tins.
  6. Once cooled, remove shells and fill with your chosen creams or mousses.
  7. Decorate with a combination of fresh or dried fruit, nuts, herbs, and sauces.
  8. Serve immediately, or refrigerate for up to 4 hours before serving for optimal texture.

Servings and timing

This recipe yields 6 tarts (with 4 layers of filo per tart).
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: 30–35 minutes

Variations

  • Mini Versions: Use mini muffin tins for bite-sized tartlets.
  • Savory Option: Fill with herbed cheese and roasted vegetables for an appetizer version.
  • Tropical Twist: Top with mango, kiwi, and passion fruit for a vibrant presentation.
  • Chocolate Shells: Brush baked shells with melted chocolate before adding fillings.
  • Nut-Free: Use fruit and sauces without nut toppings for allergy-safe servings.

storage/reheating

  • Storage: Best assembled just before serving. Store empty baked shells in an airtight container at room temperature for up to 2 days.
  • Reheating: Not recommended. Filo may lose crispness if reheated. Assemble fresh for best results.

FAQs

How do I prevent the filo from drying out?

Keep unused filo sheets covered with a damp towel while working to prevent them from becoming brittle.

Can I make the tart shells ahead of time?

Yes, you can bake the shells up to 2 days ahead and store them in an airtight container until ready to fill.

What fillings work best?

Any thick, stable filling such as whipped cream, mousse, curd, or frosting works well. Avoid runny or very moist fillings that could soften the shells.

How do I keep the tart shells crisp?

Fill the shells just before serving or shortly beforehand to preserve their crisp texture.

Can I use phyllo cups instead?

Yes, pre-made phyllo cups are a convenient alternative and can be filled the same way.

Is there a vegan version?

Yes, use vegan butter or oil for brushing, and choose plant-based creams or mousses for filling.

Can I bake the shells in advance and freeze them?

Freezing is not recommended as it may affect the crispness. It’s best to store them at room temperature.

How do I shape the tarts like flowers?

Gently fan out the overhanging corners of each filo layer in the muffin tin to create a petal effect.

What are the best fruits to use?

Berries, melon, kiwi, figs, and dried citrus slices all work beautifully both visually and in taste.

Can I drizzle them with chocolate or caramel?

Absolutely. A light drizzle of chocolate, caramel, or fruit sauce adds flavor and visual appeal.

Conclusion

Crispy Filo Flower Tarts with Whipped Cream & Fruit Toppings offer a delightful fusion of texture, flavor, and presentation. Whether you’re crafting a delicate dessert tray or looking for a creative centerpiece, these versatile tarts are sure to impress. Their elegance belies their simplicity—making them a standout dish for any special occasion.

Print
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Crispy Filo Flower Tarts with Whipped Cream & Fruit Toppings

Crispy Filo Flower Tarts with Whipped Cream & Fruit Toppings

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  • Author: Emma Delaney
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 tarts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

These delicate, multi-layered filo pastry tarts are shaped like blooming flowers and filled with various whipped creams, mousses, and fresh or dried fruit for a stunning and customizable dessert centerpiece.


Ingredients

Units Scale
  • For the Filo Tart Shells:
  • 12 sheets filo pastry
  • 1/2 cup melted butter or neutral oil
  • Muffin or tart pans
  • Filling Options (Choose any or mix):
  • 1/2 cup whipped cream (sweetened)
  • 1/2 cup pistachio cream or paste
  • 1/2 cup blueberry whipped yogurt or mousse
  • 1/2 cup chocolate or chestnut mousse
  • 1/2 cup cream cheese frosting or mascarpone
  • 1/2 cup lemon curd or pastry cream
  • Toppings:
  • Fresh berries (raspberries, blueberries)
  • Green melon balls
  • Dried apple or pineapple slices
  • Crushed pistachios
  • Chestnut or hazelnut
  • Honey or berry sauce drizzle
  • Fresh herbs (mint, rosemary)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cut filo sheets into squares large enough to fill muffin tins with some overhang. Layer 4 sheets per tart shell, brushing each sheet lightly with butter or oil before layering.
  3. Press stacked filo squares into muffin tins to form flower shapes. Bake for 10–12 minutes or until golden brown and crisp. Let cool completely.
  4. Fill each cooled shell with the whipped cream, mousse, or cream of your choice.
  5. Top creatively with fruits, nuts, dried slices, sauces, and herbs.
  6. Serve immediately or refrigerate for up to 4 hours before serving for best texture.

Notes

  • Use a damp towel to cover unused filo sheets while assembling to prevent drying.
  • Customize fillings based on season or occasion.
  • Make shells ahead and store in an airtight container for up to 2 days.
  • Try drizzling with flavored syrups like rose or orange blossom for extra flair.

Nutrition

  • Serving Size: 1 tart
  • Calories: 170
  • Sugar: 7g
  • Sodium: 90mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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