Biscoff and strawberry tarts
Perfect treats to enjoy with a cup of tea
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
270g pack of filo pastry sheets
4tbsp Biscoff spread
200g strawberries, hulled and quartered
Icing sugar, for dusting
Method
Carefully unroll your filo pastry, and tear each sheet into six to eight even squares. You don’t need to be too neat with these, as they will be layered up in your silicone moulds.
Once your pastry is prepared, start to layer the filo sheets into your silicone cupcake cases, like nests. I like to layer three to four sheets in each case.
Add one teaspoon of Biscoff to the base of each filo cup, then transfer to the air fryer and cook at 180°C for 10 minutes, until the pastry is crisp and golden.
Once the tart cases are cooked, simply top them with the chopped strawberries, dust with icing sugar and serve.
The Ultimate Air Fryer Cookbook by Clare Andrews is published by Penguin Michael Joseph on February 16
