mini jewelled filo tartlets recipes made easy

Mini Jewelled Filo Tartlets

These pretty jewel like tartlets are made with crisp filo pastry filled with a baked lemon mascarpone cream and topped with pomegranate seeds.
Course Dessert
Cuisine International
Keyword baking, tart, tartlet
Skill Level Easy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 tartlets
Calories 103kcal
Author Jacqueline Bellefontaine


For the pastry cases

  • 3–4 sheets filo pastry
  • 40 g unsalted butter melted
  • For the filling
  • 250 g mascarpone
  • 1 medium egg
  • finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 3 tbsp golden caster sugar

To complete

  • pomegranate seeds
  • 2 tbsp redcurrant jelly
  • 1 tsp water


  • Lightly brush one sheet of pastry melted butter and place a second sheet on top and brush with a little more butter.
  • Cut the pastry into small squares (about 10cm). and arrange two squares on top of each other at an angle to form a star shape. Press into one section of a cupcake tin.
  • Repeat with the remaining pastry to make 18 pastry cases.
  • Combine all the ingredients for the filling and beat until smooth. Divide equally between the filo pastry cases. Bake in the centre of the oven for 15 minutes or until the pastry is golden and the filling is just set.
  • Remove the from the oven and allow to cool slightly before removing from the tin.
  • Spoon some pomegranate seeds into each tartlet. Heat the redcurrant jelly and water together in a small pan or in the microwave and stir until melted. Drizzle over the top of the pomegranate seeds.


Nutrition information is approximate and is meant as a guideline only.


Serving: 1tartlet | Calories: 103kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 8mg | Potassium: 7mg | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 0.7mg | Calcium: 19mg