Lemon filo tarts

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil

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

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Instructions

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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.

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.

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

HFG tip

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.

Nutrition Info (per serve)

Calories 108 cal

Kilojoules 450 kJ

Protein 7 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre N/S

Sodium 160 mg

Calcium 160 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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