Raspberry and chocolate filo tarts
Time to make: 20 mins
( Hands-on time: 10 mins )
Total cost: $ 6.84 / $ 1.71 per serve
(at time of publication)
Nutrition Info.(per serve)
- 4 sheets filo pastry
- oil spray
- 200g chocolate mousse
- 20g dark chocolate, grated
- 1/2 cup fresh or frozen raspberries
- 8 tablespoons reduced-fat Greek yoghurt
Total fat 10g
Saturated fat 5g
Dietary fibre 1g
1 Preheat oven to 180ºC. Place 1 filo pastry sheet on a clean work surface and lightly spray with oil. Top with another filo sheet and spray with oil again. Fold over twice to make a 30cm x 15cm rectangle. Cut in 2 x 15cm-squares. Repeat with the remaining sheets.
2 Use kitchen scissors to cut each square pastry stack into a 14cm-diameter circle. Discard trimmings. Gently press each stack into 4 x 1-cup (250ml)-capacity holes of a muffin tin.
3 Bake for 8-10 minutes or until golden and crisp. Cool in tin. Spoon chocolate mousse into tarts. Sprinkle with grated chocolate and top with berries. Serve with yoghurt.
Hanu de Jong
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