Apricot Cream Tartlets Recipe

Recipe : Apricot Cream Tartlets

Ingredients :

Pastry -

1 1/2 cups white plain flour

2 tbsp castor sugar

1 1/2 tbsp custard powder

30g reduced fat butter, chopped into pieces

1/4 cup skim milk

1/4 cup water

1 tbsp water extra if needed

Filling -

1 1/2 tbsp custard powder

3/4 cup skim milk

2 tbsp Splenda artificial sweetener powder

1/4 cup boiling water

1 tsp gelatine or agar powder

75g low fat vanilla yoghurt

1 1/2 tbsp icing sugar

3 tsp apricot juice

1/2 tbsp apricot brandy (optional)

Glaze -

1/2 x 425g can apricot halves, in juice

1/2 cup apricot juice from can

1 tsp cornflour

Method :

Pastry -

Sift the flour, sugar and custard powder into a large shallow bowl. Rub in the butter until mixture resembles breadcrumbs. Gradually add the combined milk and water (using the extra tbsp if necessary) to the flour, mixing with hands until dough just clings together. Press into round ball and refrigerate, wrapped in plastic food wrap, for 30 minutes or longer before rolling and baking.

When ready, preheat oven to 200C and lightly spray 18 tartlet cases or small muffin cases with vegetable oil spray. Roll out half the dough on a lightly floured surface until it is approximately 3mm thick. Using a 7.5cm cutter cut out circles to line 6cm tartlet/muffin cases.

Repeat the rolling process with the rest of the pastry (using the leftover pieces as well) until you have 18 cases. Prick the insides with a fork and bake for 15-20 minutes or until pale golden brown. Remove from oven, cool for 5 minutes and then remove from cases to cool on a wire rack.

Filling -

Stir the custard powder into a little of the milk until well mixed with no lumps. Gradually add the rest of the milk and then the artificial sweetener. Bring custard to the boil, stirring constantly. Remove from heat.

Working quickly, dissolve the gelatine or agar in the boiling water completely and then stir vigorously into the hot custard. Set custard aside, covered, to cool slightly.

In a separate bowl mix the yoghurt, icing sugar, juice and apricot brandy (if using it) together. Gradually add the custard, a little at a time, to the yoghurt mixture, beating well until smooth. Spoon into cooled pastry tarts. Place and apricot half on the top of each tart and pour a little apricot glaze over the top of each.

Glaze -

Mix the cornflour with a little of the juice in a small saucepan. Gradually add the rest of the juice and simmer until glaze thickens slightly. Allow to cool a little and then pour over tartlets. Refrigerate tartlets until set.

Makes 18 tartlets

Each Tart -

Fat - 1.1g

Kilojoules - 340

Calories - 81

Carbohydrates - 15.3g

Protein - 2.4g

Fibre - 0.8g

Rich and creamy with a taste of the tropics! You will love these sweet little tartlets.

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