Baked Alaska Filo Tarts

filo tarts

Impressive, crisp Filo pastry tarts with a berry and ice cream filling topped with luscious meringue.

Serves: 12
Cooking time: 60 minutes


  • 200g frozen berry mix
  • 15ml cornflour
  • 5ml caster sugar, or to taste
  • 2 egg yolks
  • 75g butter, melted
  • 1 pack (270g) frozen filo pastry sheets, thawed as directed
  • 3 egg whites
  • 150g caster sugar
  • 12 small scoops Cornish vanilla ice cream, or flavour as desired


1. Filling: place the berry mix and 15ml cold water in a small pan over a moderate heat. Heat, stirring occasionally, for 8 – 10 minutes, until the juices begin to run. Drain and reserve the berries retaining the juice. Make-up the juice, with water, to 100ml. Use some of this water and juice to blend in a bowl with the cornflour. Pour the remainder back into the pan and heat until almost boiling. Stir in the blended cornflour, and heat until thickened, stirring constantly. Reduce the heat and simmer for 1 – 2 minutes.
Remove from the heat, and add the caster sugar. Cool slightly. Stir in the egg yolks and reserved berries. Refrigerate when cool, and chill until very cold.

2. Filo Tarts: working quickly, brush the melted butter over each pastry sheet (1 sheet only at a time). Cut each buttered sheet into 8 equal sized pieces. Stack 4 pieces together – each at an angle to the last and press into a greased muffin tin to form a single tart, allowing the edges to overhang. Repeat with the 4 pieces left from the pastry sheet. Continue to make 10 additional pastry tarts with the remaining 5
sheets of pastry. Bake the empty tarts for 6 – 8 minutes at 180 C / Mark 4
until crispy and golden brown. Cool slightly. Carefully transfer to a cooling rack.

3. Meringue: whisk the egg whites until stiff peaks form. Slowly add the sugar, whisking well between each addition. Continue to whisk until glossy and in stiff peaks.

4. To assemble: place the Filo tart cases on a baking tray. Divide the cold berry filling equally between the cases. Working very quickly, place a small scoop of ice cream in each case – avoid the ice cream touching the sides of the pastry. Quickly spoon the meringue in a swirly pattern (or pipe) over the top and sides of the ice cream – there must be no gaps with ice cream peeping through as it will melt during baking.
Bake at Mark 6 / 200 C for 4 minutes until lightly browned. Eat immediately.

1 Make the tart cases and filling ahead of time, and assemble at the last minute. Also, to prevent the ice cream melting, prepare and bake in 2 batches – 6 at a time.
2. To keep the ice cream frozen for as long as possible before baking: pre-form it into small scoops earlier than needed and place on a baking tray lined with foil. Cover and re-freeze until required. Use this “frozen” tray to bake the assembled tarts on.

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