Fruit Tarts -

Fruit Tarts

Ingredients

FOR 4 TARTS:

FOR THE PASTRY:

1¼ cups (300 ml/150 g) coarsely ground whole wheat flour
3 tablespoons (45 ml) unsweetened flaked or shredded coconut
2 tablespoons (30 ml) sugar
Pinch salt
2½ tablespoons (37 ml/40 g) butter
1 egg yolk
3 to 4 tablespoons (45 to 60 ml) milk

FOR THE FILLING:

2 slices fresh or canned pineapple (about 5 oz/150 g)
8 red grapes
1 ripe fig
½ banana
1 small kiwi fruit
1 tangerine
2 tablespoons (30 ml/30 g) crème fraîche or sour cream
2 tablespoons (30 ml/30 g) low-fat yogurt
1 teaspoon (5 ml) lemon juice
Liquid sweetener
Finely chopped pistachios (optional)

Method

Combine flour, coconut, sugar, salt, butter, egg yolk and milk. Knead thoroughly, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F (180°C). Oil four 4 to 5-inch (10 to 12 cm) tart molds. Divide the dough into 4 equal pieces, roll into thin circles between layers of plastic wrap and press into the molds. Prick the bottom of the pastry in several places with a fork and cover with parchment paper and pie weights. Bake for 15 minutes. Leave to cool, then remove weights and paper.

Peel, chop and slice fruit into attractive small pieces, fill the pastries, and refrigerate for 1 hour.

Combine crème fraîche, yogurt, lemon juice and sweetener. Top the tarts with this mixture and garnish with pistachios, if desired.

Per serving:- approx. 376 calories 7 g protein, 18 g fat, 46 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods