Raspberry and chocolate filo tarts
(at time of publication)
- 4 sheets filo pastry
- oil spray
- 200g chocolate mousse
- 20g dark chocolate, grated
- ½ cup fresh or frozen raspberries
- 8 tablespoons reduced-fat Greek yoghurt
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)
Total fat 10g
–Saturated fat 5g
Dietary fibre 1g
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