Recipe Card

Lemon, Mascarpone & Raspberry Filo Tartlets


  • 1 x 270 g pack Jus-Rol filo pastry sheets (unwrap, keep under a damp tea-towel until ready to use)
  • 100 g butter, melted
  • 300 g jar Lemon curd
  • 20 g Mascarpone cheese
  • 60ml (4 tbsp) natural yoghurt
  • 150 g Fresh raspberries
  • Icing sugar and fresh mint leaves to decorate

Equipment required

  • 12 Hole Tart Tin
  • Pastry Brush
  • Cooling Rack
  • Mixing bowl
  • Sieve for dusting

Techniques used


  1. Preheat the oven to 180C (160C in a fan oven) Gas 4.
  2. Lightly grease a 12-hole muffin or cupcake tin.
  3. Take 2 sheets of filo pastry, one at a time, brushing each sheet with butter before laying the next one on top. Cut the filo pastry in half lengthways and cut each half into 3 squares.
  4. The squares should be big enough to fit into the muffin holes and hang over the sides a little.
  5. Repeat the process to fill all 12 holes. (the remaining pastry can be kept in the freezer for another day, or make another 6 tartlet cases – they can be kept in an airtight container for up to 3 days).
  6. Place the filo cases into the oven for 4-6 minutes until they are lightly golden and crisp.
  7. Remove them from the oven, transfer to a cooling rack to cool completely.
  8. In a large bowl, mix the lemon curd, mascarpone and yoghurt.
  9. Fill the filo cases with the lemon mixture and top with fresh raspberries.
  10. Decorate with a dusting of icing sugar and fresh mint.

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