ingredients
serves 6
3 sheets phylo pastry (about 3 1/2 oz)
1 tbsp sunflower oil
1 1/2 cups redcurrants
1 cup strained plain yogurt
1 tsp Confectioner’s sugar (optional)
1 cup whole strawberries and raspberries, to decorate
method
1. Preheat the oven to 200°C/400°F/. Using a sharp kitchen knife, cut the sheets of filo pastry into 18 squares with sides about 4 inch long.
2. Brush each filo square thinly with oil, then arrange the squares to overlap in six small tartlet pans, layering them in threes. Bake for 6 - 8 minutes, until crisp and golden. Remove the baskets from the tartlet pans, using a palette knife, and allow them to cool.
3. Reserve a few sprigs of redcurrants to add to the decoration and string the rest through the tines of a fork. Stir the currants into the yogurt.
4. Spoon the yogurt into the filo baskets. Decorate the baskets with the red fruits and sprinkle them lightly with Confectioner’s sugar, if liked.
