With everyone’s good intentions for the new year, I thought I would post a reasonably healthy dessert for you to try. This one is based on a recipe by Lorraine Pascale. It is really simple to make but will look like you spent ages on it, when you present to your family or dinner guests. If you give it a go, remember to let me know what you thought to it. They have gone down a treat in the Family U household!
Skinny Fruit & Filo Tarts
What you will need:
- 80g butter, melted (to make it even healthier you could omit, but the butter is to stop the pastry from burning in the oven – up to you)
- 270g shop bought filo pastry (shameless short cut)
- 4 tbsp jam (apricot & strawberry would work pretty well but your preference)
- 500g fat free Greek yoghurt
- 2 tbsp honey or agave nectar
- 2 drops of vanilla extract (try to avoid using essence if you can)
- Assorted fruit of your choice, chopped up (I used blueberries, red grapes halved, pomegranate seeds and figs quartered)
Equipment you will need:
- 12 hole muffin / cupcake tin (I definitely recommend using a silicone one if you have access to one, the tarts will come out so much easier)
- pastry brush
- assorted cups and bowls to use for melted butter, mix up yoghurt etc.
What to do:
- Heat the oven to 180 degrees C (350 degrees F, Gas 4) and grease the muffin tin well (less so, if at all, if using silicone tray)
- Cut the filo pastry into squares that are big enough to fit in the muffin tin hole but will overlap slightly. Brush each piece of pastry with a little butter then push into muffin tin hole.
- Add another layer and keep layering up for about 3-4 layers. Repeat until pastry is used up (about 8 holes filled).
- Put the filo cases into the oven for 5 minutes or so, to crisp up. Once done, remove and let to cool for 10 minutes or so before removing from the tin.
- Put the jam in a small pan, or microwave, and heat gently until warm.
- Mix the yoghurt, honey and vanilla in a bowl then place a good dollop in each pastry.
- Divide the fruit among the pastries and pile on top of the yoghurt, brushing with the jam to make a shiny glaze – then serve!
This recipe is good for dinner guests as you can make all of the components ahead of time and then throw together when you are ready, so they are nice and fresh.