Lemon filo tarts

Instructions

Step 1 Lightly spray 8 muffin tin holes with oil. Preheat oven to 190°C. Take filo sheets and fold in half. Cut in 4 even squares. Use half the sheets from each square to line a bun tin. Spray with oil. Repeat with the remaining pastry to line the muffin tin holes. Cook for 15 minutes or until lightly golden. Cool for 5 minutes before removing from tin.

Step 2 Mix soft cheeses together with yoghurt, lemon curd, three-quarters of the lemon zest and juice of half the lemon. Chill for 10 minutes.

Step 3 Spoon lemon mix into filo tarts. Sprinkle with the remaining zest. Decorate with mint, if preferred. Serve immediately.
Tips

The tarts and filling can be made in advance. Keep the filling chilled in the fridge.
Do not fill the tarts until serving as the filo softens quickly.
Keep the extra lemon juice for use in a dressing.

 

Ingredients

• oil spray
• 6 sheets filo pastry
• 150g extra-light ricotta cheese
• 150g extra-light cream cheese spread
• 200g reduced-fat Greek yoghurt with honey
• 1 tablespoon lemon curd
• 1 lemon, zest and juice

Nutrition Information

per serve
Energy	450 kJ (108 Cals)
Protein	7g
Fat - saturated	4g 2g
Carbohydrates - sugars	10g 4g
Dietary Fibre	0g
Sodium	160mg
Calcium	160mg
Iron	1mg
* NS: Not specified

Recipe by:
Sarah Swain
Styling:
Sarah Swain
Photography:
Melanie Jenkins

First published October 2011