Calorie controlled cooking spray
4 sheet(s), small, (weighing 100g)
Half Fat Crème Frâiche
Egg, whole, raw
1 medium, raw
1 teaspoons, level
Apricots in juice, drained
1 can(s), small, use 12 apricot halves
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray 4 individual tart tins or 4 holes in a muffin tin with calorie controlled cooking spray.
- Spray each filo pastry sheet lightly with calorie controlled cooking spray and stack them into a pile of four, then cut the pile into 4 even squares. Arrange the squares in the prepared tins.
- Beat together the crème fraiche, egg, vanilla extract and caster sugar. Put 3 apricot halves into each pastry case, then spoon the crème fraiche mixture on top. Transfer to the oven and bake for approximately 12-15 minutes, until set.
- Cool, then serve.