• 150g  low-fat plant-based cream cheese  
• 100g  plant-based thick plain yoghurt
• 30  fresh raspberries  
• 3  sheets of filo pastry  
• 6 small mint sprigs, optional  
• Rapeseed oil spray  
• 1 tsp  icing sugar, plus a little extra for dusting  
• dash of vanilla essence  

• Preheat the oven to 180C, 350F, Gas Mark 4.
• Cut each sheet of pastry into 6. Take a small patty tin or 6 ramekin dishes and line with the pastry, spraying each filo square with oil spray and overlapping each square
• Place a little piece of scrunched up greaseproof paper into each tart to stop the pastry lifting during cooking and bake in the oven for 12-15 minutes until golden brown.
• Remove from the oven and allow to cool completely. Carefully lift each tart case and discard the greaseproof paper.
• Place the cream-cheese, thick yoghurt, icing sugar and vanilla essence into a mixing bowl and beat until smooth. Divide equally between the cooled pastry cases and place in the fridge for 30 minutes.
• Just before serving top with the raspberries, dust with and little icing sugar and garnish with the mint sprigs if using

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