Filo Mandarin Tartlets with Coconut Cream

Ingredients

• 4 sheets of filo dough (about 30x30 cm)
• 40 g melted butter
• butter for the molds
• 200 g canned mandarins
• 150 g yogurt
• 30 g coconut cream
• 3 tbsp vanilla sugar
• 100 ml whipping cream
• 2 tbsp toasted coconut flakes

Instructions

1. 1.

   Preheat the oven to 220°C with top and bottom heat.

2. 2.

   Lay out the filo dough, brush with butter, stack sheets, cut into 4 squares (about 12x12 cm). Line these buttered muffin tins and bake in the preheated oven until golden yellow. Remove, immediately lift from molds and let cool.

3. 3.

   For the cream whisk yogurt with coconut cream, 2 tbsp mandarin juice, and vanilla sugar. Whip the cream stiffly, fold it in, and spread the mixture over the cups. Top with mandarin slices, sprinkle toasted coconut flakes, and serve.