Strain and add the sponged gelatine.
Stir well, and allow to cool and thicken slightly.
Grease a muffin tray of suitable size, according to the size of the
circles you cut out in the phyllo pastry.
Squash 3 circles of pastry
into the bottom of the muffin case.
Brush with melted butter, proceed to
work around the sides with circles of pastry, brushing with melted
Bake in the oven for about 10 minutes until golden brown.
Place 1/4 spoon of raspberry jam in the bottom of the tart. Add pipped cherries to fit. Spoon over thickened cherry glaze.
Serve immediately with lots of whipped cream.Note:
The only tricky thing here is that once baked, phyllo pastry will be
become very mushy on standing, so serve immediately and make sure that
the glaze that is added is thick enough to coat the cherries, and not
soak the pastry.
Reprinted with permission of How to cook an Elephant.
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