Ingredients
100g FAGE Total 0% Yoghurt
12 ready-made pasty cases
12 tsp lemon marmalade
2 pears, halved
1 x 75cl bottle of dessert wine
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Steps
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Layer each pastry case with a teaspoon of marmalade
- In a pan, heat the dessert wine. Simmer and poach the pears for approximately 30 minutes on a low heat.
- Drain the pear halves and cut into thin slices. Arrange the slices on top of the marmalade.
- Top each tart with a dollop of FAGE Total Yoghurt.
