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Pomegranate and almond tartlets
Pomegranate and almond tartlets
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious, guilt-free tarts for a wholesome dessert.
Ingredients:
  • 5 sheets filo pastry (Antoniou brand)
  • 20g (1 tbsp) reduced-fat dairy spread (Devondale brand), melted
  • 45g (about 12) almond Tuscan biscotti (Ital brand), finely chopped
  • 40.00 ml flaked almonds
  • 100g rosewater-flavoured Turkish delight, cut into 1cm cubes
  • 1.25 gm ground cinnamon
  • 250ml (1 cup) no-fat vanilla custard (Pauls brand)
  • 1 (about 185g) pomegranate, seeds removed
Instructions:
  • Preheat the oven to 190°C. Place eight fluted tart tins with removable bases, each measuring 2cm deep and 8cm across the top, on a large baking tray.
  • Place filo sheets on a clean work surface. Cover with a dry tea towel followed by a damp tea towel to prevent drying out. Brush one filo sheet with melted spread, then layer another filo sheet on top and brush with spread. Repeat layering with remaining filo sheets and end by brushing the top layer with spread.
  • Cut 8 filo discs using a 10cm-diameter round pastry cutter. Place the discs, brushed-side down, into tart tins and press the filo gently into the sides. Mix biscotti and almonds in a bowl, then divide the mixture among the tartlet cases and garnish with Turkish delight.
  • Bake in a hot oven until pastry is golden, about 8 minutes. Take it out and let it cool for 30 minutes.
  • Sprinkle cinnamon over tartlets, then top with custard and a sprinkle of pomegranate seeds before serving.

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