Caramel fig tarts
Delicious crunchy pastry and sweet figs makes this tart perfect for any occasion
4 sheet(s), (4x22g)
8 x 3 second spray(s)
Low fat crème caramel
½ tsp, grated
1 tsp, to dust
- Preheat oven to 170°C or 150°C fan- forced. Place 1 sheet of filo on flat surface and lightly spray with oil. Fold twice to form a wide strip with 3 layers. Lightly spray with oil and top with another twice-folded filo sheet. Cut 2 x 13cm diameter circles from strip. Repeat with remaining filo sheets, making four 13cm diameter circles, each having 6 layers of filo.
- Lightly spray 4 holes of a 1-cup (250ml) capacity muffin tin. Line with filo circles so they sit neatly in base and 3cm up sides.
- Combine Nestlé® Soleil Crème Caramel, egg yolk, rind and cornflour in a medium bowl. Divide mixture among pastry cases. Slice fig into 12 thin slices and place 3 slices on top of each tart. Bake tarts for 20–25 minutes or until pastry is golden and filling set. Stand in tin for 3 minutes before taking out. Serve caramel fig tarts warm, dusted with cinnamon.