Filo pastry is convenient to use and is very low in fat.
It can be found in the frozen-food aisle of your supermarket and should be defrosted before use. I've used cherries for this tart but you can substitute it for a fruit of your choice.
Cherries contain useful amounts of vitamin C and fresh cherries are a good source of potassium, which helps stabilise heartbeat and keeps the skin healthy.
You will need
225-450g/8-16oz fresh cherries
25g/1oz caster sugar
1 dsp arrowroot
2 dsp cold water
6 cubes of lemon jelly
4 dsp boiling water
1/2 tsp vanilla essence
340-450g/12-16oz low-fat cream cheese
Zest of 1 lemon
1 egg white
1 dsp sunflower oil
4-5 layers filo pastry
Place the de-stoned cherries in a large saucepan with the sugar and water and poach very gently for two minutes until they show signs of beginning to soften. Do not allow the cherries to lose their shape. Mix the arrowroot with the water and add it to the cherries. Cook until the arrowroot turns to a clear glaze, then remove the saucepan from the heat and set to one side to allow the cherries to cool.
Vanilla cream filling
Dissolve the lemon jelly in the boiling water. In a large bowl, mix together the custard, vanilla essence, cream cheese, lemon zest and jelly. Place the bowl in the fridge for 15 minutes to chill the mixture. Do not allow it to set completely.
Filo pastry case
Place the egg white in a bowl with the oil and lightly whisk. Brush each layer of the filo pastry with egg-white mixture, layering a greased loose-bottomed round (20cm/eight inch) or rectangular (20 x 15cm/8 x 6 inch) tin. Trim any excess pastry. Bake at 190 C/Gas Mark 5 for approximately 15 minutes. When cooked, leave to cool.
To assemble the dish, remove the pastry from the tin and place on a large serving dish. Spread the vanilla cream over the bottom of the case and decorate with the cherries. Place in the fridge for 30 minutes to chill.