FILO PASTRY TART TOPPERS

Filo tart base

Preheat oven to 170°C (fanforced). Lightly spray 1 sheet filo pastry with cooking spray. Fold in half crossways, lightly spray with oil and fold in half again. Gently ease pastry into a 10cm round loose-based flan tin. Repeat with another sheet of filo pastry to make another tart shell. Place flan tins on an oven tray. Bake for 10 minutes or until golden. If the centre has puffed up, gently push down with a clean dry tea towel. Cool. Fill with one of these delicious options.

Apple Stack Tart

TOTAL PREP + COOK 20 MINS SERVES 2 (AS A DESSERT)

Using a mandolin or V-slicer, cut half a large (200g) greenskinned apple and half a large (200g) red-skinned apple crossways into very thin slices (reserve remaining apple halves for another use). Toss the apple slices in 2 tsp fresh orange juice. Combine ½ tsp finely grated orange zest with 2 Tbsp low-fat ricotta. Divide ricotta mixture between pastry shells. Top with layers of apple. Sprinkle with 2 tsp demerara sugar then drizzle with 2 tsp sugar-free maple syrup. Serve topped with ½ tsp orange zest.

Nutrition info

PER SERVE 619kJ (148Cal), protein 3g, total fat 3g (sat. fat 1g), carbs 24g, fibre 3g, sodium 118mg • Carb exchanges 11/2 • GI estimate low

Mixed Berry Tart

TOTAL PREP + COOK 20 MINS SERVES 2 (AS AN OCCASIONAL DESSERT)

Divide ½ cup reduced-fat thick vanilla custard between tart cases then top with 200g mixed raspberries, blueberries and sliced strawberries. Combine 1½ Tbsp reduced-sugar fruit spread and 1 tsp water in a small microwave-safe bowl. Microwave on High (100%) for 1 minute or until runny. Spoon over tarts.

Nutrition info

PER SERVE 710kJ (170Cal), protein 5g, total fat 3g (sat. fat 1g), carbs 29g, fibre 4g, sodium 123mg • Carb exchanges 2 • GI estimate low

Poached Pear Tart

TOTAL PREP + COOK 30 MINS SERVES 2 (AS AN OCCASIONAL DESSERT)

Peel, halve and core 2 small (360g) pears leaving stem attached. Place 750ml (3 cups) water in a medium saucepan. Add the pears. Simmer, uncovered, for 10 minutes or until tender. Reserve 125ml (½ cup) cooking liquid. Drain pears. Combine reserved liquid with ½ split vanilla bean and 2 tsp brown sugar; bring to the boil, stirring. Reduce heat; simmer, uncovered, for 10 minutes or until syrupy. Add 1½ Tbsp light cream. Stir until combined and of a sauce consistency. Cool. Using a sharp knife, fan half the pears. Arrange fanned pears on base of tarts. Top with the remaining pear halves; spoon over sauce.

Nutrition info

PER SERVE 913kJ (218Cal), protein 2g, total fat 5g (sat. fat 2g), carbs 34g, fibre 6g, sodium 86mg • Carb exchanges 2½ • GI estimate low

Fig & Honey Tart

PREP + COOK 15 MINS SERVES 2

(AS AN OCCASIONAL DESSERT)

Combine 90g (1/3 cup) no-fat Greek-style yoghurt, ¾ tsp

orange blossom water and 2 tsp honey in a small bowl. Divide mixture into pastry shells. Cut 2

figs into quarters; place on tarts, drizzle with 2 teaspoons warmed

honey. Sprinkle with 1 Tbsp chopped unsalted pistachios.

Nutrition info

PER SERVE 765kJ (183Cal), protein 8g, total fat 5g (sat. fat 1g), carbs 26g, fibre 2g, sodium 137mg • Carb exchanges 1½ • GI estimate medium