Cooking spray
4 sheets filo pastry
¾ cup low fat milk
2 x 50g eggs
¼ cup Chelsea Icing Sugar
1 tsp vanilla extract or vanilla essence
1 small apple, peeled and core removed, finely chopped
½ cup frozen blueberries

Preheat oven to 200°C conventional or 180°C fan forced. Line 6 x 80ml (1/3 cup) non-stick muffin pans with non-stick baking paper cases or spray pans well with cooking spray. Place one sheet of pastry out on a clean surface. Spray with cooking spray. Top with another sheet of pastry. Spray with cooking spray. Repeat spraying and layering with the remaining two sheets of pastry.

Cut 6 x 14cm circles out of the pastry. Place the pastry rounds, sprayed side down, into the muffin pans.

Put the milk, eggs, icing sugar and vanilla in a small jug. Whisk well to combine. Divide the apple and blueberries between the apple cases. Pour the milk mixture evenly over the fruit. Bake for 25-30 mins or until the filling is set and light golden brown.

Using a flat-bladed knife loosen the edge of the tarts. Set aside in the pans for 5 mins to cool slightly. Transfer to small serving plates and serve.