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Skinny Tarts

February 7, 2012

Here’s a pretty looking, great tasting tart, with hardly any guilt attached!

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Ingredients for 8 tarts
80g butter, melted and cooled, plus extra for greasing
270g filo pastry
4 tbsp apricot jam
500g low-fat Greek yoghurt
2 tbsp runny honey
Seeds from 1 vanilla pod
Small bunch of black seedless grapes, halved
Bunch of redcurrants
1 dragon fruit, peeled and cubed
2 large ripe figs, quartered

Heat the oven to gas mark 4/180C.
Grease a 12 hole muffin tin well.

Cut the pastry into squares big enough to fit into the muffin holes and overlap the edges.
Brush each piece of filo well with the melted butter and then push a piece into each of 8 holes. You will need to layer each hole with 3 or 4 squares.

Place the filo cases into the oven for 5 minutes to crisp up.
Once they look golden brown and crispy remove them from the oven and leave to cool for 10 minutes.
Remove from holes and place on serving plates.

Put the jam in a small pan and gently warm.

Mix the Greek yoghurt, honey and vanilla seeds together in a bowl and then place a good spoonful into each pastry case.
Divide the fruit among the cases, piling it high.
Brush with the jam to make a shiny glaze and serve.

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