The Skinny Tart
These delightful tartlets are a perfect blend of crispy filo pastry, creamy Greek yogurt, and a medley of fresh fruits that create a burst of vibrant flavors with each bite. The buttery pastry cups hold a luscious filling of sweet Greek yogurt combined with honey and vanilla, topped with an assortment of grapes, redcurrants, dragon fruit, and figs. A final touch of warm apricot jam glaze adds a glossy finish, making these tartlets both a visually appealing and delicious treat for any occasion.
— Constant Cookbook
Ingredients
- 80g/3oz butter
- 270g/10oz shop-bought filo pastry
- 4 tbsp apricot jam
- 500g/1lb 2oz low-fat (or no-fat) Greek yoghurt
- 2 tbsp honey
- 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract
- small bunch black seedless grapes
- bunch redcurrants
- 1 dragon fruit
- 2 large figs
Instructions
- Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well.
- Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3â4 pieces.
- Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!
- Put the jam in a small pan and heat gently until warm.
- Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 8 tarts
Comments
No comments found.