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1 pack filo pastry Melted butter
Quails Eggs 1 bunch fresh chives
Caviar Scones, cut in half
Clotted cream Your favourite jam
Edible rose petals Rose water
Mini lemon tarts Melted chocolate
Edible gold leaf Cucumber sandwiches
Flatten out one sheet of filo pastry and brush with melted butter. Repeat 3 times with 2 other layers of
Pastry. Once coated, cut into squares, it should leave you with
20 squares. Place 1 square into a muffin tray then layer another square at the opposite angle so there is even space between the corners of the pastry.
Cook at 180C for 5-10 minutes.
Boil the quails eggs for 1-2 minutes and put straight into cold water and deshell.
Cut the eggs in half and put them into one muffin case.
Top each tart with 1/2 teaspoon of caviar and sprinkle with
Fresh chives. In a bowl combine the rose water and clotted cream.
Spoon into a piping bag and pipe on one-half of a
Scone. Add a teaspoon of jam and sandwich with the other half. Pipe some more cream on top and sprinkle with some gold leaf and edible rose petals.
For the lemon tart simply add some melted chocolate to a piping bag and engrave your tarts with a design of your choosing.
Serve your tea with some cucumber sandwiches.
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