Mini Berry Nests
These creamy berry nests will delight children and grown-ups alike. The perfect treat for Easter!
Preparation time: 30 minutes
Cooking time: 10 minutes
What you’ll need:
50 g (2 oz) butter
270g pack of 6 frozen filo pastry sheets (defrosted) – use 3 sheets (each 46 x 21.5 cm)
150 ml (¼ pint) double cream
400 g (14 oz) can low fat readymade custard
½ orange, grated rind and 1 tablespoon juice
450 g (1 lb) mixed berries (whole raspberries and blueberries and strawberries, halved or quartered)
3 tablespoons strawberry jam
Icing sugar (sifted) to decorate
What to do:
Warm the butter in a small saucepan until melted and use a little to grace a twelve section deep muffin tin. Separate the pastry sheets, brush each one with a little butter then cut into twelve rectangles.
Lay one piece in each section of the muffin tin then arrange a second and third square at a slight angle to the previous one to give a jagged nest like effect.
Bake at 180°C / 350 °F / Gas mark 4 for 6-8 minutes until golden and crisp. Leave in the tin to cool.
Take the pastry cases carefully out of the tin and arrange on a large serving plate. Whip the cream until it forms soft swirls then fold in the custard and orange rind. Spoon into the pastry cases.
Warm the jam and orange juice in a small saucepan, stirring until the jam has melted. Add the berries, coat in the jam glaze then spoon into the tarts. Dust the top edges of the pastry with a little sifted icing sugar and serve.
Recipes from Love Fresh Berries
Melina - Assistant Editor
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