MAKES: 12 tarts


½ cup plain flour sifted
1 tablespoon sugar
2 tablespoons (30g) Flora® Light margarine
1 egg white
cooking spray


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


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.

Replace fruit with any fruit of your choice.

Not suitable to be frozen.