This utterly to-die-for dessert is an excellent way to add that last little treat to the meal.
Ingredients and Method
This utterly to-die-for dessert is an excellent way to add that last little treat to the meal.
SERVES 4
1 roll of puff pastry, thawed
2 eggs
125 ml low-fat cream
1 t castor sugar
8 baby apples or pears
1 small punnet blueberries
- Heat an oven to 220 degrees Celsius/gas 7.
- Mould the pastry into 4 loose-bottomed flan dishes that have been oiled.
- Remember to prick the dough with a fork before adding the filling!
- Whisk the eggs, castor sugar and cream together, place the little fruits in the centre of each tartlet and add the berries.
- Pour the egg custard over the fruit and berries and bake immediately for about 15 minutes or until the crust is a delicious shade of caramel.
Serve with a dollop of fat-free yoghurt and a glass of JC le Roux Scintilla MCC.
Nutritional content per serving:
1130kJ | 27g Carbohydrate | 6g Protein | 15g Fat | 3g Fibre
