FOR THE PASTRY
50g (1 3/4oz) butter, plus extra
125g (4 1/2oz) flour, plus extra
25g (1oz) icing sugar
1 medium egg yolk
3/4 tbsp ice-cold water
FOR THE FILLING
15 passion fruit (yielding about 160ml/5 1/2fl oz juice)
100g (3 1/2oz) 0% fat Greek yogurt
70g (2 1/2oz) clear honey
70g (2 1/2oz) raspberries, to decorate
icing sugar, to dust (optional)
Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and use a knife to cut it through the flour. Add the water and continue until it starts to come together. Tip out onto a clean work surface and bring together with your hands to form a relatively smooth dough.
Roll into a sausage shape and cut into six equal pieces. Place one between pieces of greaseproof paper, flatten out and repeat with the other pieces. Refrigerate for at least an hour.
Grease six 10cm (4 inch) round fluted tart tins with a little butter and dust with flour. Roll out one disc of pastry to 5mm (1/4 inch) thick. Gently press into a tin and trim the edges with a sharp knife. Repeat with the remaining dough, then chill for 30 minutes to an hour in the fridge. You can complete this step the day or night before.
Preheat the oven to 180C/350F/gas mark 4. Place a piece of greaseproof paper in each case and fill with baking beans, or similar. Bake for 15 minutes, remove the baking beans, then bake for another 10 minutes.
To make the filling, scoop out the passion fruits into a small blender. Blitz to break up the seeds and pass through a sieve using the back of a spoon to extract as much juice as possible. Add the yogurt and honey and mix well. Whisk in the eggs immediately before using.
Pour into the tart cases and bake for a further 15–20 minutes, until set with a slight wobble. Allow to cool, then top with raspberries and icing sugar and serve.
Extracted from Skinny Desserts: 80 flavour-packed recipes of less than 300 calories by Kathryn Bruton, by Kyle Books