Pomegranate and almond tartlets
Photography by Steve Brown & Chris CourtThese low-fat and diabetes-friendly tarts are a simple solution to dessert tonight.
Preparation Time
15 minutes
Cooking Time
10 minutes
Ingredients (serves 8)
5 sheets filo pastry (Antoniou brand)
20g (1 tbs) reduced-fat dairy spread (Devondale brand), melted
45g toscani almond Tuscan biscotti (Ital brand), finely chopped
2 tbs flaked almonds
100g rosewater-flavoured Turkish delight, cut into 1cm cubes
1/2 tsp ground cinnamon
250ml (1 cup) no-fat vanilla custard (Pauls brand)
1 (about 185g) pomegranate, halved, seeds removed and separated
Method
Preheat oven to 190°C. Place eight 2cm-deep, 8cm (top measurement) fluted tart tins with removable bases on a large baking tray.
Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted spread. Top with another filo sheet and brush with spread. Continue layering with remaining filo sheets and spread (brush top layer).
Use a 10cm-diameter round pastry cutter to cut 8 discs from the filo stack. Place discs, brushed-side down, into tart tins, easing filo into the sides of the tins. Combine biscotti and almonds in a bowl. Spoon mixture evenly among tartlet cases and top with Turkish delight.
Bake in preheated oven for 8 minutes or until pastry is golden. Remove from oven. Set aside for 30 minutes to cool.
Sprinkle tartlets with cinnamon. Pour custard among tartlets and sprinkle with pomegranate seeds to serve.
Good Taste - May 2005
Recipe by Emma Braz, Sarah Hobbs & Jan Purser
