Raspberry and chocolate filo tarts
Serves: 4
Time to make: 20 mins
Hands-on time: 10 mins
Total cost: $6.84 / $1.71 per serve
(at time of publication)
Ingredients
- 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
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 206cal
-
Kilojoules 860kJ
-
Protein 6g
-
Total fat 10g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 12g
-
Dietary fibre 1g
-
Sodium 150mg
-
Calcium 110mg
-
Iron 0.5mg
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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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
