Berry hazelnut tarts

Serves: 22 (makes 22 mini tarts)

Time to make: 45 mins

Hands-on time: 30 mins

Ingredients

1 ½ cups flour, plus 1 extra tablespoon, for rolling
⅓ cup ground hazelnuts
150g reduced-fat spread
Filling
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
Fruit
1 cup blueberries
1 cup raspberries
25g grated dark chocolate

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Instructions

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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.

HFG tip

Fill these tarts up to 3 hours before serving. Pastry can be made the day before.

Nutrition Info (per serve)

Calories 111 cal

Kilojoules 460 kJ

Protein 3 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 3 g

Dietary fibre 1 g

Sodium 60 mg

Calcium 60 mg

Iron 0.5 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.