6oz/170g ready-rolled short crust pastry
3 ½ oz/100g low fat ready made custard
2 ½ oz/71g quark
2 egg yolks
Zest of 1 orange
3 tbsp artificial sweetener
1 whole nutmeg
1. Roll the pastry out thinly on a lightly floured surface. Using a 3in/8cm diameter pastry cutter, cut out 12 discs. Spry a non stick 12 cup bun tin lightly with fry light then place a pastry disc in each cup. Prick the base with a fork and chill in the fridge for 30 minutes.
2. Preheat your oven to 180 C/350 F/gas mark 4. Line each tartlet with a small square of baking parchment and then place baking beans on top to prevent the base from rising too much and to help the pastry bake evenly. Bake in the oven for 10 minutes until lightly golden.
3. Remove the baking parchment and beans and leave to cool. Meanwhile, whisk together the low fat custard, quark, egg yolks, orange zest and sweetner in a bowl.
4. Spoon the mixture into the cooled pastry cases. Grate a little of the whole nutmeg over each one and then return to the oven and bake for a further 15-20 minutes or until just set.
Syns per tartlet: 3 ½