Mini Fruit Tarts with Fresh Fruits

Ingredients

• 8 phyllo sheets (for 12 pieces)
• 1 Egg white
• butter
• 150 g berries (e.g., loganberry, blackberry or raspberry)
• 1 apple
• 2 tbsp raspberry jam
• 2 passion fruits
• juice of one orange
• 40 g powdered sugar
• 150 g whipped cream

Instructions

1. 1.

   Melt butter and grease the wells of a muffin tin. Cut 24 circles of 10 cm diameter from the phyllo sheets; brush half with egg white and press the second sheet slightly offset on top. Gently press into the wells, brush with a little butter, and bake in a preheated oven at 200°C for 8 minutes until golden yellow.

2. 2.

   Rinse berries. Peel, quarter, core the apple and dice it small. Warm the jam in a saucepan, add the apple cubes, simmer for 2–3 minutes, let cool slightly, then fill the cups with the mixture of apples and berries.

3. 3.

   For the sauce, halve the passion fruits and scoop out the pulp. Mix with orange juice, powdered sugar, and the fruit pulp.

4. 4.

   Serve the mini fruit tarts with whipped cream and passion fruit sauce as desired.