I don’t know about you but I find great satisfaction in serving guests scrumptious little morsels that taste as delicious as they look. These fruit tartlets definitely fall into the edible art category, but they are ridiculously simple to boot. Happy days.
Firstly, make a Creme Patissiere (pastry cream).This can be made the day before and kept in the fridge until ready to serve. I used Raymond Blanc’s recipe on the BBC website: http://www.bbc.co.uk/food/recipes/pastry_cream_36417
Cut sheets of filo into squares and put one square into each hole in a cupcake tray, brush with butter the repeat until you have three layers. Bake for around 8 minutes until golden and crispy.
Cut up whatever fruit takes your fancy. I used clementine, grapes, strawberries and blueberries.
Spoon the Creme Patissiere into the filo tartlet cases and adorn with the fruit. Dust with icing sugar et voila. Enjoy immediately.