Crisp and light pastry cases filled with a rich and creamy white chocolate mousse – these tarts are easy to make but look impressive. Double up the quantities if serving a crowd.
- 25g unsalted butter, melted
- 6-8 sheets filo pastry
- 100g good quality white chocolate
- 2 tbsp milk
- 150ml double cream
- Dark chocolate curls and cocoa, to decorate
Ready in 45 minutes, plus cooling and chilling
Preheat the oven to 190C, 170C fan, Gas Mark 5. Use a little of the melted butter to grease 6 holes of a 12-hole bun tray.
- Use a sharp knife to cut the pastry into 18cm x 10cm squares. Brush each square lightly with some of the remaining melted butter.
- Line each buttered hole with three of the squares, arranging each one at an angle so the corners form a star. Press gently into the holes.
- Bake in the preheated oven for 8-10 minutes until the pastry is crisp and golden brown. Leave to cool in the tray.
- To make the white chocolate filling, break the chocolate into pieces and place in a heatproof bowl with the milk. Set the bowl over a pan of simmering water. Leave until the chocolate has melted then remove from the heat and stir until smooth. Cool for 10 minutes.
- Pour the cream into a bowl and whip the cream until softly peaking. Gently fold in the cooled chocolate mixture and chill in the fridge for 30 minutes.
- Gently spoon the chocolate cream between the filo pastry cases. Decorate with the dark chocolate curls and a dusting
You can make the pastry cases a few hours in advance but only fill just before serving otherwise the pastry will go soggy.