Missing pastry tarts? Well, these are healthy, light custard tarts for all the family. Use silicone muffin cases, if you can. As they are non-stick, you’ll get an even bake and the cases come in glorious colours. Double the quantities for a crowd.

Serves 4 | Prep 15 minutes | Cook 8-10 minutes

COOK’S TIP: The pastry cases will keep in an airtight container for about a week.

Ingredients

1 sheet filo pastry, cut into 8 equal squares 
25g butter, melted
125g mascarpone cheese
35ml full-fat milk
1 tsp vanilla paste (or 2 tsp vanilla extract)
Zest of ½ lemon
½ tsp honey

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

2. Brush one square of filo with melted butter, then brush another and lay them on top of each other. Press them into a silicone muffin case, folding the overhanging pieces back into the muffin case, so that the pastry is fully lining the case – don't worry if the pastry overlaps and is thicker in some places. Continue with the remaining pastry and butter until you have four lined muffin cases.

3. Place the muffin cases on a baking tray and bake in the oven for 8–10 minutes, or until the pastry is golden and crisp. Set aside to cool slightly. 

4. Remove the pastry cases from their muffin cases and place them on a piece of kitchen roll to absorb the excess melted butter.

5. Meanwhile, mix the mascarpone, milk, vanilla, lemon zest and honey in a small bowl until smooth. Divide the mixture between the cooled pastry cases and level the tops.

6. Serve the tarts as they are or with fresh berries.

PER SERVING / 223 CALS / PROTEIN 2.6G / SUGAR 3.4G / FIBRE 0.3G / CARBS 8.8G