4 x 20g sheets filo pastry
Low-calorie cooking spray
200g fresh cherries, pitted and roughly chopped
4 level tsp reduced-sugar cherry jam
8 level tsp chilled low-fat custard
½ level tsp icing sugar, to dust
1 Preheat your oven to 180°C/fan 160°C/gas 4. Cut each sheet of pastry into 6 equal squares. Take 3 of the pastry squares and layer them up with their points offset, spraying each lightly with low-calorie cooking spray as you layer. Press the stack of squares into a muffin-tin hole. Repeat with the remaining pastry to give you 8 tartlet shells.
2 Bake for 12 minutes, or until lightly golden and crisp. Remove from the tin with a palette knife and allow to cool on a wire rack.
3 In a small bowl, toss the cherries with the jam. Place 1 level tsp custard into the base of each tartlet case. Divide the cherry mixture between the cases and lightly dust each with the icing sugar. Serve immediately.