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125 g strawberries – hulled and blended in food processor until smooth
125g strawberries – chopped
125ml cream – whipped to soft peaks
4 TB icing sugar
8 sheets of filo pastry
Melted butter – for brushing
Fresh strawberries – to garnish
‘Fresh As’ freeze dried raspberries – to garnish
Edible flowers – to garnish
Preheat the oven to 200C.
Place a sheet of filo pastry onto a sheet of baking paper. Brush with melted butter and layer until you have 4 sheets in total. Repeat the process with the remaining sheets. Cut in half widthways and then into 3 lengthways so that you get a total of 12 10 x 10cm squares. Line the muffin tins with the filo pastry squares and press down gently leaving the edges sitting proud. Bake for 10 mins until golden brown. Cool.
Place the cream, mascarpone and icing sugar in a bowl and whip together until thick. Add the strawberry puree into the cream mixture and fold through. Finally, stir through the chopped strawberries until just mixed. Chill until required.
Divide the strawberry mousse evenly between the tart cases and garnish with a mixture of fresh strawberries, freeze dried raspberries and edible flowers. These are best eaten immediately.