BAKED STRAWBERRY CUSTARD TARTS

SERVES 2 PREP + COOK 20 MINS PER SERVE 600kj COST $ $$$$$

1 sheet filo pastry cooking oil spray

cup low-fat milk 1 egg 2 tsp caster sugar ½ tsp vanilla extract 6 strawberries, quartered lengthways 40g fresh pomegranate seeds 1 tsp pomegranate molasses

1 Preheat oven to hot, 200°C. Oil two holes of a 12-hole ( 1/3- cup) muffin pan.

2 Cut pastry in half crossways. Lightly spray one pastry half with oil, then fold in half and cut into four strips. Firmly press pastry strips into pan hole, overlapping them to cover hole. Spray lightly with oil to stick pastry strips together. Repeat with remaining pastry.

3 Bake cases for 5 mins or until pastry is browned lightly.

4 Meanwhile, heat milk until hot. Whisk egg, sugar and vanilla in a small bowl, gradually whisk in hot milk. Pour custard evenly into pastry cases.

5 Bake for 15 mins or until set. Stand tarts for 5 mins and transfer to a wire rack to cool.

6 Combine strawberries, pomegranate seeds and molasses in a small bowl. Serve tarts topped with strawberry mixture.

Edited extract from The Australian Women’s Weekly Skinny Food $34.99. Available where all good books are sold and awwcookbooks.com.au