Lime and passionfruit tartlets
Indulge in these zesty tartlets.
Reduced-fat shortcrust pastry
Fruit flavoured yoghurt, low-fat, added sugar
150 g, passionfruit flavoured
½ tsp, grated
4 individual, hulled, quartered lengthwise
- Preheat oven to 170°C or 150°C fan-forced. Cut four 10cm-diameter circles from the pastry and place them in the base of 4 holes in a 1-cup capacity muffin tin. The pastry should sit neatly in the base and come up the sides a little.
- Place the Passionfruit Yoghurt in a medium mixing bowl and add the lime zest, egg yolk and cornflour. Stir until smooth. Divide mixture into the tart bases. Cook in oven for 20 minutes or until the pastry is golden and the filling has risen and become firm. Remove from oven. Allow to cool in tin for 5 minutes, then remove and place on a wire rack. Cool to room temperature.
- Garnish with strawberries and dust with icing sugar.