Lemon filo tarts


Enjoy fresh citrus flavours with this more-ish goodie... just perfect for a springtime treat.

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
http://www.healthyfood.co.nz/recipes/2011/october/lemon-filo-tarts



















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