Lemon Yoghurt Tartlets

Little Lemon Tarts

2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
130g (1/2 cup) low-fat natural yoghurt
80g (1/4 cup) bought lemon butter
40g frozen raspberries, thawed
Icing sugar, to dust

Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.

Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.

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