The Skinny Tart

Crispy filo pastry cases filled with honey-sweetened Greek yoghurt and topped with glazed fresh fruit for a light treat.

Vegetarian Healthy Dessert Fruit Filo Pastry

Estimated Nutrition

Calories

302.6

kcal / serving

2420.5 kcal total

Carbs

41.8g

per serving

334.6 g total

Fat

11.1g

per serving

88.4 g total

Protein

9.1g

per serving

72.8 g total

Cook Time

minutes

Serves

tarts

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

drop

Vanilla Extract

alternative to pod

CondimentsSauces

tbsp

Apricot Jam

for glazing

Dairy

Butter

melted and cooled, plus extra for greasing

500

Greek Yoghurt

low-fat or no-fat

Fruits

bunch

Grapes

small, black, seedless, halved

bunch

Redcurrants

fresh

piece

Dragon Fruit

peeled and cubed

piece

Fig

quartered

GrainsCereals

270

Filo Pastry

shop-bought

NutsSeeds

piece

Vanilla Pod

seeds only

Other

tbsp

Honey

Method

Preheat the oven to 180°C and grease a 12-hole muffin tin.

Cut filo pastry into squares and brush with melted butter.

Layer 3 to 4 filo squares into eight muffin holes.

Bake for 5 minutes until golden brown and crispy.

Cool for 10 minutes then carefully remove cases from the tray.

Heat apricot jam in a small pan until warm.

Mix yoghurt, honey, and vanilla seeds in a bowl.

Fill each case with yoghurt mixture and topped with fruit.

Brush fruit with warm jam glaze and serve.