Mixed berry tarts recipe

Makes 6

Prep - 2 hours 20 minutes

Cook - 20 minutes

 

1⁄4 cup (60 ml) ice-cold water

3 tablespoons low-fat plain yogurt

1 cup (150 g) wholemeal plain flour

1⁄2 cup (60 g) plain flour

1 tablespoon and 1⁄3 cup (75 g) sugar

1⁄4 teaspoon ground cinnamon

100 g margarine

5 cups (about 725 g) fresh or frozen mixed berries, such as blueberries, raspberries and strawberries (hulled)
2 tablespoons cornflour

1 tablespoon lemon juice

icing sugar (optional)

 

1 In a measuring cup, whisk together the water and yogurt. Combine the wholemeal flour, plain flour, 1 tablespoon sugar and cinnamon in a food processor. Add the margarine and pulse until the mixture resembles coarse crumbs. With the motor running, gradually add the yogurt mixture and process just until the ingredients combine. Gather the dough into a ball, then wrap in plastic wrap and refrigerate for at least 2 hours.

2 Preheat the oven to 180°C. In a large bowl, combine the berries, cornflour, lemon juice and the remaining 1⁄3 cup sugar and toss gently.

3 Shape the dough into six small balls. Roll out each on a lightly floured work surface to a 15-cm circle and line each of six mini (10 cm), fluted loose-based flan or quiche tins. Neaten excess pastry by folding in or cutting, as necessary. Divide the berry mixture evenly among the tins.

4 Bake, until the filling bubbles and the crust is brown, about 15 to 20 minutes. Transfer to a wire rack for 5 minutes. Remove from the tins to cool completely. Dust with icing sugar, if desired. Each tart serves two.

Nutritional information - 1571 kilojoules, 6 g protein, 53 g carbohydrates, 8 g fibre, 15 g total fat, 7 g saturated fat, 16 mg cholesterol, 203 mg sodium