Strawberry & almond tartlets
PersonalPoints™ per serving
These special strawberry filo pastry tarts are a real treat for the summer months. Enjoy!
4 sheet(s), small, (defrosted if frozen)
Calorie controlled cooking spray
Egg white(s), raw
150 g, sliced
15 g, flaked
1 teaspoons, level
- Preheat the oven to 190°C, fan 170°C, gas mark 5.
- Cut the pile of filo pastry sheets into four 10cm (4 inch) squares. Spraying each separate piece with cooking spray, layer them into four deep bun tins or muffin tins.
- Lightly beat the egg white until frothy, then add the sugar and ground almonds. Share between the filo pastry tarts. Bake for 8-10 minutes until light golden brown. Cool.
- Fill each filo pastry case with sliced strawberries. Share the flaked almonds between them, then serve, sprinkled with icing sugar.