You will need a non-stick, 12-cup muffin tray
100g butter, melted, plus a little extra for greasing the muffin tray
12 large sheets of filo pastry, cut in half
10 mini meringues
350g jar of lemon curd (homemade is best)
12 mint leaves
Icing sugar, for dusting
Pre heat oven to 180°C / Fan 160°C
Butter the muffin tin.
Brush both sides of each of the cut filo sheets with melted butter. Line each cup in the muffin tray with two of your filo sheets, using your fingers to press them into the cup to form the tart case. Place in the oven on the middle shelf and bake for 5 minutes, or until the pastry is golden. Remove the tray from the oven and set aside. When the pastry is cool, carefully remove the filo cases from the muffin tray.
Crush the meringues in a bowl and stir through the lemon curd. Dollop a spoon of the mixture into each pastry case and pop one blueberry and one mint leaf on top of each filo tart.
Dust them with the icing sugar by putting some icing sugar into a tea strainer or sieve and shaking over the top of the filo cases. Enjoy with friends.
For the lemon curd
Makes 2x 350ml jars
The juice of 8 lemons
8 egg yolks, beaten
150g golden caster sugar
100g butter, cut into cubes
2x 350ml jars (sterilised)
Whisk the lemon juice, egg yolks and sugar together in a non-stick pan and heat through, stirring continuously. Once the mixture is hot, add the butter a couple of cubes at a time and continue stirring, so that the butter melts and combines to make the curd.
Bring to a gentle boil and simmer for 15 minutes, stirring often. The mixture should have a cream-like consistency. Strain through a sieve into a wide jug and pour into your sterilised jars.
Allow to cool with the lids off. Once cool, put the lids on and chill in the fridge until set.