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)

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Instructions

Preheat oven to 350°F (175°C).
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.
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.
Fill each cooled shell with the whipped cream, mousse, or cream of your choice.
Top creatively with fruits, nuts, dried slices, sauces, and herbs.
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