Raspberry and chocolate filo tarts

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 sheets filo pastry

spray oil

200g chocolate mousse

20g dark chocolate, grated

½ cup fresh or frozen raspberries

8 tablespoons reduced-fat Greek yoghurt

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Instructions

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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.

Nutrition Info (per serve)

Calories 206 cal

Kilojoules 860 kJ

Protein 6 g

Total fat 10 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 12 g

Dietary fibre 1 g

Sodium 150 mg

Calcium 110 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.