Strawberry Tartlets (serves 4)

Ingredients
2 large sheets of Filo pastry
25g soft butter - melted
2 tablespoons Greek yoghurt
1 tablespoon creme fraiche
1 tablespoon double cream approx (if required)
1-2 teaspoons of caster sugar
1/2 teaspoon vanilla extract
8-10 fresh strawberries
1 tablespoon redcurrant jelly

Method
1. Pre heat oven to 180oC/375oF/Gas5.
2. Brush lightly the inside of a bun tin with melted butter (using 4 tins in total)
3. Carefully unfold the filo pastry and cut into squares a little larger than the bun tins. Cover with cling film to prevent drying out.
4. Take 1 square of pastry and brush generously with melted butter. Place the second square diagonally on top of the first to make a star shape. Brush again with butter.
5. Lift gently and place in the bun tin. The corners will sit above the sides of the tin. Make the remaining 3 tartlet cases the same way.
6. Place the tins into a pre heated oven and bake for 5 minutes approx, watch carefully as they brown quickly.
7. Cool and place on a wire rack until cold.
8. Spoon the yoghurt, creme fraiche, sugar and vanilla into a small bowl. Gently stir together using cream to thin the mixture if needed.
9. Wipe strawberries with kitchen paper and remove hull and stalks. Slice or cut into quarters.
10. Put a spoonful of yoghurt mixture into each cooled tartlet case, arrange strawberries on top.
11. Gently heat the redcurrant jelly in a small pan with 1-2 tablespoons of water. Bring to the simmer stirring the mixture.
12. Glaze the tarts, brush the redcurrant jelly over the strawberries and leave to set.

Can be served with a sprig of mint. Eat immediately.