Instructions
- In a bowl, combine the quark, lemon zest, sweetener and lemon curd. Stir until smooth, then chill until needed.
- Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
- Spray a 6-hole muffin tin with low-calorie cooking spray.
- Cut the filo pastry sheets into 18 squares large enough to fit the muffin tin holes.
- Lightly spray the pastry squares with cooking spray.
- Stack 3 pastry squares together at different angles and gently press into a muffin tin hole. Repeat until all 6 holes are filled.
- Bake for 5–6 minutes, or until crisp and golden.
- Remove from the oven and allow the pastry cases to cool completely. Handle with care as they are very fragile.
- Just before serving, spoon the chilled lemon mixture into the filo cases.
- Decorate with extra lemon zest and a light dusting of icing sugar.
Tip
For the best texture, do not fill the pastry cases until you’re ready to serve, as the lemon filling will soften the crisp filo pastry.
Syn Value
3 Syns per tart
A beautifully light dessert that’s perfect for summer and packed with fresh lemon flavour!
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