Lemon Filo Tarts

By • December 10, 2014 0 Comments

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Serves 8

  • cooking oil spray
  • 4 filo pastry sheet
  • 150 grams ricotta
  • 150 grams extra-light cream cheese
  • 200 grams 0% fat Greek yogurt
  • 75 grams lemon curd
  • Zest of 1 lemon and 1 tbsp juice
  1. Preheat the oven to 190ºC (170ºC fan oven) mark 5. Lightly spray 8 holes of a muffin tin with a little oil.
  2. Fold each of the filo sheets in half, then cut each into 4 equal-size squares. Use 2 squares to line each muffin hole, then spray with a little oil. Cook for 15 minutes or until lightly golden, then cool in the thin for 5 minutes before transferring to a wire rack to cool completely.
  3. Meanwhile, mix the ricotta and cream cheese together with the yogurt, lemon curd, three-quarter of the lemon zest and all the juice. Chill for 10 minutes.

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