- 23g Hartley’s Sugar Free Strawberry Flavour Jelly
- 3 sheets filo pastry
- 1 egg, beaten
Preheat the oven to 180C/160C Fan/Gas 4.
Make the jelly according to the pack instructions. Leave to cool, then place in the fridge and chill for 20 mins until the jelly is almost set but not fully solid.
Meanwhile, put 1 sheet of filo pastry on a clean work surface and brush entirely with beaten egg. Top with another layer of filo, brush with egg and finish with a final layer of filo.
Cut out 12 circles from the filo, using a 7cm cutter. Cut out 12 heart shapes from the remaining filo, using a cutter or a sharp knife.
Arrange the circles in the holes of a shallow tart tin. Bake for 8-10 mins until crisp and golden, then leave to cool. Meanwhile, put the hearts on a baking tray and top with another baking tray to weigh them down and keep them flat. Bake for 8-10 mins until crisp and golden.
Pour the almost-set jelly into the pastry cases. Chill in the fridge until fully set.
Put a pastry heart on top of each of the tarts and serve within 2 hrs.