Strawberry lemon sorbet tart

Ingredients (serves 4):
Filo Pastry Cups:
12 square sheets of filo pastry
2 tbsp butter, melted
2 tsp raw cane sugar

Lemon Sorbet:
1 cup freshly-squeezed lemon juice
150g castor sugar
1 egg white
1 1/4 cup water

Method:
Filo Pastry Cups:
1. Preheat oven to 200 deg C.
2. Make the pastry 'cup' by layering 3 sheets of pastry in one compartment of muffin tin (use the 6-pan type). Repeat with the remainder of the pastry.
3. Brush butter and sprinkle raw cane sugar over the top layer of each 'cup'.
4. Place in the oven for 20 minutes until golden brown. Remove from oven and let the pastry cool.

Lemon Sorbet:
1. Place the sugar and water into a saucepan and bring to the boil, stirring occasionally until the sugar dissolves.
2. Add the lemon juice and stir the mixture evenly, then place the syrup into a freezer-proof container and freeze it for 4 hours until mushy.
3. Scoop the sorbet into the food processor and process until smooth. Whisk the egg white until frothy and add into the sorbet mixing it evenly.
4. Place in the freezer for another 4 hours.

To serve:
Place a scoop of the sorbet mixture into the filo cup and top it up with half a strawberry. Serve immediately.

Recipe source: Family magazine (Feb 2007)