Slimming World – Key Lime Tartlets

It’s my Slimming World meeting tonight, and we are having a tasting session. I wanted to make something a) tasty and sweet, but not too sweet b) suitable for people with food requirements, i.e. no aspartame, at least one of the two with no wheat.

I came up two sweet treats: Key Lime Tartlets and Dark Chocolate Cake with Cheesecake topping.

Note: I have moved the recipe for Dark Chocolate Cake to its own post now, you can find it here

Key Lime Tartlets

I made 18 small tartlets, your number will vary depending on the size of your tins.
Syns for the entire batch: 12.5


Key Lime Tartlet

Two sheets of Jusrol filo pastry (11 syns)
Buttery Frylight spray (0 syns)

Tartlet tins: I used mince pie tins, quite shallow, and got 18 tartlet cases out of 2 sheets.

Spray the tartlet tins with Frylight using a brush to spread it out into the corners. Spread each sheet of filo pastry on a board, spray with Frylight and brush it evenly over the sheet. Cut into oblongs (size will depend on your tin, you want to layer three oblongs in a star shape to make a cup) and layer into the tins.

Bake at Gas Mark 5 375F 190C in the middle of the oven for about 15 minutes until golden and crisp. BEWARE: they will go very dark brown all of a sudden if you don’t keep an eye on them.

Allow to cool in the tins.


One sachet of sugar free Lime & Lemon jelly (1.5 syns)
two sheets of gelatine (free)
five tablespoons of lime juice (I used Sainbury’s bottled lime juice)
Grated zest of one lime (optional, if you have a lime the juice will make one tablespoon of the above, if you don’t have a lime don’t worry) (free)
Half pint boiling water
200g Quark (free)
Chopped Kiwi fruit (or anything you fancy) to garnish (free)

Cut the gelatine into strips and soak in a little cold water.
Make up the jelly with the half pint of boiling water.
Add three tbs of lime juice and lime zest if using to the jelly.
When the gelatine has gone soft and spongy, heat the other 2 tbs of lime juice until nearly boiling, squeeze out the gelatine and add to the hot liquid. It will immediately dissolve. Add the gelatine & lime juice to the jelly in the jug. Put this somewhere cool to cool down and start to set.

When starting to thicken up, add the Quark and whisk in. Put into the fridge to set and then spoon into the cold tartlet cases.

Sprinkle with chopped fruit to garnish.

Added Note: I used up the last of the filo pastry today, and made larger (about 4inches across) tartlets for dessert, with grapes instead of kiwi fruit. OK, but the sweetness of the kiwi fruit was a better foil and I liked the tiny mouthful size better.

And that is it!

Fingers crossed the group will like these as much as I do…