Pomegranate And Almond Tartlets Recipe

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Photo: Pomegranate and almond tartlets recipe
Photography by Steve Brown & Chris Court

Delicious Lebanese Recipes –  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Pomegranate and almond tartlets Recipe. Enjoy cooking quick & easy meals and learn how to make Pomegranate and almond tartlets.

These low-fat and diabetes-friendly tarts are a simple solution to dessert tonight.

To Prep 0:15
To Cook    0:10
INGREDIENTS 8
SERVINGS 8 

Ingredients

5 sheets filo pastry (Antoniou brand)
20g (1 tbs) reduced-fat dairy spread (Devondale brand), melted
45g (about 12) toscani almond Tuscan biscotti (Ital brand), finely chopped
2 tbs flaked almonds
100g rosewater-flavoured Turkish delight, cut into 1cm cubes
1/2 tsp ground cinnamon
250ml (1 cup) no-fat vanilla custard (Pauls brand)
1 (about 185g) pomegranate, halved, seeds removed and separated

Method

Step 1 Preheat panggangan to 190°C. Place eight 2cm-deep, 8cm (top measurement) fluted tart tins with removable bases on a large baking tray.

Step 2 Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted spread. Top with another filo sheet and brush with spread. Continue layering with remaining filo sheets and spread (brush top layer).

Step 3 Use a 10cm-diameter round pastry cutter to cut 8 discs from the filo stack. Place discs, brushed-side down, into tart tins, easing filo into the sides of the tins. Combine biscotti and almonds in a bowl. Spoon mixture evenly among tartlet cases and top with Turkish delight.

Step 4 Bake in preheated panggangan for 8 minutes or until pastry is golden. Remove from oven. Set aside for 30 minutes to cool.

Step 5 Sprinkle tartlets with cinnamon. Pour custard among tartlets and sprinkle with pomegranate seeds to serve.

Nutrition

Energy 665kJ
Fat saturated 1.00g
Fat Total 4.50g
Carbohydrate sugars –
Carbohydrate Total 26.00g
Dietary Fibre 2.50g
Protein 4.00g
Cholesterol –
Sodium –

Australian Good Taste – May 2005 , Page 98
Recipe by Emma Braz, Sarah Hobbs & Jan Purser

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