Mini Fruit Tarts

MAKES: 12 tarts

 PASTRY

½ cup plain flour sifted

1 tablespoon sugar

2 tablespoons (30g) Flora® Light margarine

1 egg white

cooking spray

 FILLING

¾ cup trim milk

1½ tablespoons custard powder

½ teaspoon vanilla essence

1 tablespoon sugar

1 x 125g tub vanilla low-fat Fruche® Fromage Frais

 ASSEMBLY

6 strawberries or raspberries

6 slices kiwi fruit

24 blueberries

4 teaspoons apricot fruit spread (Weight Watchers)

 

Preheat oven 180º fan forced.

To make pastry: Combine flour and sugar into a medium size mixing bowl. Melt margarine. Using a small whisk blend egg white with margarine then pour into flour and fold together. You may need to use your hands. Place pastry onto a well-floured surface and roll thinly. Use an 8cm scone cutter that has been dipped in flour to cut 12 bases. Coat a 12-holed muffin tin with cooking spray and place the 12 pastry bases into holes. Bake 15-20 minutes or until lightly browned.

To make filling: In a medium size saucepan add milk, custard powder, essence and sugar. Using a whisk stir continuously until boiled. Be careful not to have the heat on high as it may scorch the base. Place into a small bowl and refrigerate until cooled. Once cooled, fold in Fruche and combine well.

To assemble tarts: Spoon about 1½ tablespoons of filling into each pastry case. Then top with half a slice of each fruit and 2 blueberries. Heat fruit spread in microwave and spoon a little over top of each tart to glaze fruit. Refrigerate until required.

 

Variation:

Replace fruit with any fruit of your choice.

 

Not suitable to be frozen.

Nutritional   Information                 
PER TART    
FAT TOTAL 1.6g
  SATURATED 0.4g
FIBRE   0.5g
PROTEIN   2.3g
CARBS   11.0g
SUGAR   5.5g
SODIUM   22mg
KILOJOULES   281 (cals 67)
GI RATING   LOW

 

 

 

 

 

 

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