This light and creamy tart is made with delicate filo pastry, a silky vanilla cream filling, and topped with sweet raspberries. Best served chilled, it’s a refreshing dessert for any occasion.
Ingredients:
4 sheets of filo pastry
Butter (for greasing and brushing)
500 ml thickened cream
2 eggs
3 tablespoons sugar
1 teaspoon vanilla essence
Zest of half a lemon
Fresh raspberries (to taste)
Icing sugar (for dusting)
Instructions:
Preheat your oven to 180°C (350°F).
Grease a tart tin generously with butter.
Layer 4 sheets of filo pastry into the tart tin, gently pressing them into shape. Let the edges hang over loosely for a rustic look.
Bake the filo pastry on its own for about 10 minutes until lightly golden.
Meanwhile, prepare the filling: In a bowl, mix the thickened cream, eggs, sugar, vanilla essence, and lemon zest until smooth.
Remove the filo tart shell from the oven. Brush it generously with melted butter to create extra crispiness.
Pour the creamy mixture into the filo crust.
Scatter fresh raspberries over the top.
Return to the oven and bake until the filling is set and the top is lightly golden (about 25–30 minutes).
Let the tart cool completely, then refrigerate.
Once chilled, dust with icing sugar before serving.
Tip: This tart is best enjoyed cold – the flavours develop beautifully after a few hours in the fridge! 💛
Hearty Spoon 
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