These tarts are perfect with a chilled glass of Lanique or the heavenly cocktail below which has been specifically designed to go with them. If you want to make a large tart, use at least six filo leaves so as to make it more sturdy.
Ingredients (serves 4)
For the tart cases
- A packet of filo pastry
- 50g unsalted butter, melted
For the cheesecake cream
- 180g light cream cheese
- 250g thick Greek yogurt
- 100ml double cream
- 50g sugar
- ½ lemon, zest
- 2-3 drops of rose essence
- A handful of strawberries, trimmed and sliced
- 2 drops of pink food colouring
- 3 rose flavoured loukoumi (optional)
To decorate
- Mint or other edible leaves or flowers
Method
To make the filo tarts, grease individual tart tins, cut filo to size and place one in each tin. Brush with melted butter again and repeat using filo pieces another 3 times so that you have a total of four filo layers. Bake in a preheated oven at 180 0 C until golden brown, 10-15 minutes. Leave to cool on some kitchen paper.
In a bowl, with the help of an electric mixer beat the cream cheese, Greek yogurt double cream, sugar and lemon zest till fully incorporated. Add the rose essence a drop at a time. Depending on its potency, it can make the dessert too flowery to enjoy.
Take 1/3 of the cream mix and add the pink food colour to it.
To serve, spoon the two cream mixes into the tart cases and use a knife or spoon to mix, creating a ripple effect.
Top each tart with the cut strawberry slices, chopped loukoumi and edible leaves or flowers.
Rose & Strawberry Clover Club:
- 25ml Lanique Spirit of Rose
- 25ml Dry Gin
- 10ml Sweet Vermouth
- 2 Fresh Strawberries
- 10ml Fresh Lemon Juice
- 10ml Simple Syrup
- 1 Egg White
Method: Shake all ingredients once with no ice (‘dry’), and then after you’ve given it a good shake, shake it agin with ice (‘wet’). Double strain into a chilled coupe glass and you will get that lovely white foam head. Carefully lay a single red rose petal for the garnish.
