Mini cream cheese tarts

Step 1

Preheat oven to 180°C (160°C fan-forced). Lightly grease a 24-hole mini muffin pan.

Step 2

Layer filo sheets, brushing each with butter and sprinkling with sugar. Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.

Step 3

Bake 6-8 minutes, until lightly golden and crisp. Cool in tray 5 minutes.Transfer to a wire rack to cool completely.

Step 4

In a small bowl, using an electric mixer, beat cream cheese, sour cream, sugar and vanilla, until smooth. Beat in finely gated zest and juice.

Step 5

Pour water into a small jug. Sprinkle gelatine over. Whisk vigorously with a fork, to dissolve. Whisk into cream cheese mixture.

Step 6

Pour mixture evenly among cases to fill. Chill 1-2 hours, until set. Top with strawberries and passionfruit to serve.