Cherry filo pastry tarts

Cherry filo pastry tarts
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Dessert
  • Special occasion
  • 1 hour or less
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A perfect pudding, suitable for everyone.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

Using frozen cherries and ready-made pastry means these tarts can be made for special occasions all year round.

Ingredients

250g frozen pitted cherries

75g granulated sugar

1 teaspoon vanilla essence

1 tablespoon arrowroot powder

1 tablespoon water

1 box of ready-to-use filo pastry (approx. 250g)

1 tablespoon oil

60g butter

1 tablespoon icing sugar

Method

  1. Step 1

    Add frozen cherries, sugar and vanilla essence to a saucepan. Cook on medium heat for 5 minutes, stirring frequently. Gently break apart the cherries with a spatula. Mix together the arrowroot powder and water to form a paste.

  2. Step 2

    Add the paste to the cooked cherries, stirring as you pour it in. Bring it to the boil, then remove from the heat and allow to cool. Preheat oven to 190Β°C /gas mark 5 and grease a muffin tin.

  3. Step 3

    Take three pastry sheets and cut each into four squares. Melt the butter and brush the pastry on each side and line six holes with two squares in each. Add one tablespoon of cherry filling to each. Fold the filo pastry edges over the top of the cherry filling to loosely close.

  4. Step 4

    Brush each tart with additional butter. Bake in the oven for 10-15 minutes, until the pastry looks light golden brown all over. Remove from the oven and transfer to a cooling rack. Once cooled, dust with powdered sugar. Serve warm or at room temperature.

Food facts

The main source of carbohydrates in this dish are the cherries, sugars and filo pastry. The carbohydrate value has been provided for those who have been trained in insulin adjustment.

This recipe contains cherries which are high in potassium but when used in the amount specified in the recipe it remains a low potassium dish.

This dish contains a small amount of phosphate which mainly comes from the filo pastry. If you have been prescribed a phosphate binder, ensure you take them with this dish.

This dish is low in protein and makes a suitable pudding for a special occasion if you have been advised to follow a low protein diet.

It is sometimes difficult to find gluten-free ready-made filo pastry, therefore you may wish to use gluten-free puff pastry instead.

Many ready-made filo pastry is dairy free. Use a dairy-free spread instead of butter.

If you want to reduce the amount of sugar or fat you eat, reduce the quantity of sugar used in the cherry filling, or replace with sweetener. Consider using a low-fat spread instead of the butter.

Vanilla extract could be used instead of the vanilla pods.

Once cooled, store in an airtight container in the fridge and eat within two days.