Berry hazelnut tarts
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24 (makes 24 tarts)
Time to make:
45 mins (Hands-on time: 30 mins, Cooking time: 15 mins)
$0.55 per serve
(at time of publication)
Full ingredients list:
- 1 1/2 cups plain flour, plus extra 1 tablespoon, for rolling
- 1/3 cup hazelnut meal
- 150g reduced-fat table spread
- 125g punnet blueberries
- 125g punnet raspberries
- 25g grated dark chocolate
- 150g low-fat natural yoghurt
- 200g extra-light cream cheese
- 4 tablespoons no-added-sugar strawberry jam
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Lightly grease a 24-hole mini-muffin tin. Place flour and hazelnut meal in a large bowl. Rub table spread into flour until mixture resembles coarse breadcrumbs. Add just enough water to make a soft dough. Scatter work surface with extra flour. Roll out dough and use a 3.5–4cm biscuit cutter to make cases. Press cases into tin.
Step 2 Prick base of each case with a fork and bake for 10–15 minutes, or until lightly golden. Remove from oven and leave to cool.
Step 3 Make filling: Combine all ingredients in a large bowl. Divide filling evenly among cases; top with berries and grated chocolate, and serve.
You can use juicy summer apricots or mangoes instead of berries.
About this recipe
First published: January 2015