Strawberry & elderflower tarts
SERVES 2. PREPARE 10 MINS. COOK 10 MINS. 383 CALORIES
3 sheets filo pastry
1 tbsp sunflower oil, or melted sunflower spread
1 tsp elderflower cordial
50g 0% fat Greek yoghurt
150g strawberries, hulled, or mix of seasonal berries
1 tbsp redcurrant jelly
Fresh mint to garnish
THE light and fragrant flavour of elderflower always reminds me of British summertime, especially when combined with seasonal berries. Filo pastry has an impressive finish and crunchy crust, while being lower in fat and saturated fat than shortcrust, puff or flaky pastry. Preheat the oven to 190c/gas mark 5. Lightly grease 2×12cm loose-bottomed flan tins. Cut each filo sheet in half and trim to make 6×16cm squares. Brush a square with a little of the oil. Oil a second sheet and place on the first with the points at an angle, like petals. Repeat with the third sheet and press well into the tin. Repeat with the remaining tin and filo pastry. Bake for ten minutes or until browned and crisp. If the points are browning too quickly, cover lightly with foil. When cool, carefully remove the pastry cases from the tins and place each onto a serving plate. Stir the elderflower cordial into the yoghurt, then spoon into the pastry cases. Slice the strawberries (or berries), leaving any small ones whole, and arrange on top. Melt the redcurrant jelly in a small saucepan with 1tsp cold water. Brush over the strawberries until they are generously coated. Garnish with the mint before serving. Note: Ensure that you fill the pastry just before serving, otherwise the fruit can make the base go soggy.