Here is the recipe for anyone else wanting to try it.Strawberry & Chocolate Tart
1 x 170g sheet reduced-fat shortcrust pastry
1 x 150g tubs Nestle diet Strawberry Yoghurt
1 egg yolk
3 tsp cornflour
30g dark chocolate, melted
250g strawberries, quarted
1. Preheat oven to 180C or 160C fan-forced. Lightly spray four 3/4-cup (185ml) muffin tin holes with oil. Cut four 10cm circles from pastry, discarding trimmings. Gently press pastry circles into prepared muffin tin holes (the pastry will only come half way up the sides of tin holes).
2. Place yoghurt in a medium bowl. Whisk in egg yolk and cornflour. Divide mixture among pastry cases, then bake for 20 minutes or until pastry is golden and crisp and filling has set. Cool tarts in muffin tin for 5 minutes, then remove and place on wire rack to cool further.
3. Using a teaspoon, drizzle chocolate in a zigzag pattern over tarts. Serve tarts immediately with fresh strawberries.
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