Custard tarts

Serves 8, ready in 20 minutes, plus setting

• Low-calorie cooking spray • 400g low-fat custard from a can or carton

• 2 x 39g sheets filo pastry, each cut into • ¼-½ tsp freshly ground nutmeg,

8 rectangles to serve

• 3 sheets leaf gelatine • Fresh berries, to serve

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Spray 8 holes of a standard, non-stick muffin tin with low-calorie cooking spray. Lay 2 pastry rectangles in a cross over each hole and lightly respray. Bake for 10 minutes until golden and crisp. Leave to cool in the tin.

2 Meanwhile, soak the gelatine in cold water for 5 minutes, or until softened. Heat the custard according to the pack instructions, then remove from the heat. Remove the gelatine, squeeze out any excess water and add the gelatine to the hot custard, stirring until dissolved.

3 Divide the custard between the pastry shells while they are still in the tin. Sprinkle over the nutmeg, to taste. Leave to set at room temperature for at least 2 hours, or until the custard wobbles slightly. If it’s a very warm day, put the tin in the fridge to help the custard set. Serve 1 tart per person with the berries.