- 3 large sheets ﬁlo pastry (97% fat-free)
- canola oil spray
- 130 g pouring custard (99% fat-free)
- 55 g vanilla yoghurt (thick and creamy, 99% fat-free)
- 40 g cream, whipped (until stiff)
- 150 g tinned Goulburn Valley apricots, chopped into medium-sized chunks
- 150 g tinned Goulburn Valley peaches, chopped into medium-sized chunks
- 4 large mint leaves, ﬁnely sliced
- mint leaves, extra, for serving
- Pre-heat oven to 200°C/180°C fan-forced.
- Cut each sheet of ﬁ lo pastry into 6 equal squares (use 3 pastry squares per tart).
- Lightly spray 1 square with a little canola oil and place another square on top at an angle. Lightly spray the second square and then place the third square on top at a different angle, to form a star-like shape.
- Lightly spray 6 mufﬁn tray holes with canola oil and gently press each ﬁ lo star into a hole. Firmly press around the bottom and then the edges. Then place a scrunched up ball of foil into the ﬁlo to keep it from ﬂopping during cooking.
- Cook the pastry cases for 8–12 minutes or until lightly golden. Keep in the mufﬁn pan and cool on a wire rack.
- While the pastry cases are cooling, mix together the custard, yoghurt and whipped cream. Add the apricot, peaches and mint and stir until combined.
- To assemble, carefully remove the ﬁlo from the mufﬁn holes (they will be brittle). Spoon the yoghurt mix into the centre of each ﬁlo case.
- Sprinkle extra mint leaves over the top of each tart, if desired, and serve immediately.
Tip: Be gentle when handling the ﬁlo pastry cups as they are fragile. They are best served immediately; ﬁlling will be soft and gooey.
Diabetic Friendly: Serve with a pineapple slice or passionfruit pulp on top to be diabetic friendly.
Per serve: fat 2.4 g | saturated fat 1.3 g | protein 2.7 g| carbohydrate 12.7 g | sodium 71 mg | energy 357 kJ (85 Cal) | GI low