Berry hazelnut tarts
Time to make: 45 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
1 1/2 cups flour, plus 1 extra tablespoon, for rolling
1/3 cup ground hazelnuts
150g reduced-fat spread
150g low-fat plain unsweetened yoghurt
200g very low-fat soft cheese (we used Philadelphia Extra Light)
4 tablespoons reduced-sugar cherry or strawberry jamjellyX
1 cup blueberries
1 cup raspberries
25g grated dark chocolate
Total fat 7g
Saturated fat 2g
Dietary fibre 1g
1 Preheat oven to 180°C. Place flour and hazelnuts in a bowl. Rub in spread until mixture resembles breadcrumbs. Add enough water to make a soft dough. Roll out dough on a lightly floured board and use a 3.5-4cm cutter to make pastry cases to line a greased mini-muffin tin.
2 Prick the base of each case with a fork and cook for 10-15 minutes until lightly golden.
3 Mix filling ingredients together. Divide among cases, top with fruit then sprinkle with chocolate.
Fill these tarts up to 3 hours before serving. Pastry can be made the day before.