Little fruit tarts

From emjoyable.blogspot.com

1 package pre-made refrigerated pie crusts, 2 crusts (like these)
1 package cream cheese (8 ounces)
1/2 cup sugar
1 teaspoon vanilla
1 mango
1 pint blackberries
1 pint strawberries

Preheat oven to 450˚F. Open one pie crust and roll out flat. Place one of your tart pans upside down on the crust. Using a butter knife, cut a circle around the shell leaving about 1/2 inch. (Please disregard the price tag that I couldn’t get off the pan.)

Pop out the circle of dough and press gently into the pan. Be sure to press it well into the fluted edges.

Take a butter knife along the top edge of the pan, cutting off any dough that overlaps the edge and giving the pastry a clean edge.

Take a fork and poke several holes into the bottom and sides of the dough.

Place the pans on a cookie sheet and bake for 10 – 12 minutes or until golden brown.

Gently flip the shells over onto a cooling rack. The pie crusts have enough butter in them that they will easily slide out of the pans. Continue until you have used all your pie crusts. I had to do this in three batches because I only had four tart pans. The two crusts will make about 10 tartlets.

Next, prepare your filling by beating together the cream cheese, sugar and vanilla until smooth.

This filling is pretty thick, so I used a 2″ cookie scoop (like this one) and put one scoop of filling in each cup. I had exactly the right amount. Use the back of a spoon to spread the filling evenly into the shell.

Cut the mango into cubes. Wash the blackberries. Wash and slice strawberries. Arrange the fruit nicely onto your tarts. I did all of mine with the same fruit in the same pattern, but feel free to get creative! Add more fruits or cluster your fruits differently on different tarts.

Smoked Salmon Filo Tart

Going through a 'fat' spell and having remains of a pack of Filo in my fridge I found this  recipe  on london-unattached.com. just what I was looking for

Low Calorie 5-2 Diet Fast Day Smoked Salmon Filo Flan

 

Serves	1-2
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg, Wheat
Meal type	Main Dish
Misc	Pre-preparable, Serve Cold, Serve Hot

Ingredients

• 30g Smoked Salmon
• 1 Small Egg
• 20ml Low Fat Creme Fraiche
• 1 Small Tomato
• 4 thin slices Courgette
• 1 sheet Filo Pastry

Directions

Step 1	Pre-heat the oven to 180c. Take the Sheet of Filo Pastry and cut it into rectangles that are roughly the width of your pie or flan dish and about a third longer. Ideally you want three rectangles.
Step 2	Spray your pie dish with quick release or 1 cal. Brush the first strip of pastry with a little creme fraiche thinned with water
Step 3	Place the first strip of pastry across the dish
Step 4	Brush the second strip with thinned creme fraiche and place diagonally across the first strip. Repeat with the third strip and press down very gently
Step 5	Pull up any edges of pastry and crimp to make a rough 'shell
Step 6	Place in the oven for 5 minutes
Step 7	While the pastry is starting to crisp, make the filling by beating together the egg and remaining creme fraiche and stirring through the smoked salmon.
Step 8	Remove the pastry shell from the oven and put a mixed layer of tomato and courgette/zucchini slices in the bottom of the pan (mine took 2 tomato and 2 courgette slices. Then season with a little salt and pepper and repeat.
Step 9	Pour the filling over the vegetable mixture
Step 10	Place in the oven and bake for 20 minutes till the pastry is crisp and golden and the filling is risen and set
Step 11	Can be eaten warm or cold.