- 0:15 Prep
- 0:10 Cook
- 8 Servings
- Capable cooks
These low-fat and diabetes-friendly tarts are a simple solution to dessert tonight.
Ingredients
- 5 sheets filo pastry (Antoniou brand)
- 20g (1 tablespoon) reduced-fat dairy spread (Devondale brand), melted
- 45g (about 12) toscani almond Tuscan biscotti (Ital brand), finely chopped
- 2 tablespoons flaked almonds
- 100g rosewater-flavoured Turkish delight, cut into 1cm cubes
- 1/2 teaspoon ground cinnamon
- 250ml (1 cup) no-fat vanilla custard (Pauls brand)
- 1 (about 185g) pomegranate, seeds removed
Method
- Step 1Preheat oven to 190°C. Place eight 2cm-deep, 8cm (top measurement) fluted tart tins with removable bases on a large baking tray.
- Step 2Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted spread. Top with another filo sheet and brush with spread. Continue layering with remaining filo sheets and spread (brush top layer).
- Step 3Use a 10cm-diameter round pastry cutter to cut 8 discs from the filo stack. Place discs, brushed-side down, into tart tins, easing filo into the sides of the tins. Combine biscotti and almonds in a bowl. Spoon mixture evenly among tartlet cases and top with Turkish delight.
- Step 4Bake in preheated oven for 8 minutes or until pastry is golden. Remove from oven. Set aside for 30 minutes to cool.
- Step 5Sprinkle tartlets with cinnamon. Pour custard among tartlets and sprinkle with pomegranate seeds to serve.
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
720 kj
Energy
6g
Fat Total
2g
Saturated Fat
2g
Fibre
4g
Protein
4mg
Cholesterol
137.68mg
Sodium
16g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz, Sarah Hobbs & Jan Purser
- Image credit: Steve Brown & Chris Court
- Publication: Australian Good Taste
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