Ingredients

Method

  • Combine yogurt, tomato paste, garlic and spices in a large bowl. Add the chicken tenderloins and coat with spice mixture. Cover and refrigerate for 1 hour
  • Cut each sheet of pastry into 6 rectangles and place on 2 lightly buttered baking trays. Top each rectangle with chicken and drizzle with melted butter. Bake at 200°C for 15-20 minutes or until chicken is cooked and pastry golden brown
  • Toss togther the pineapple, cucumber and mint in a bowl. Dollop remaining yogurt over warm tartlets and sprinkle with pineapple and cucumber salsa. Serve immediately.

Tips & Hints:

  • Tarts can be assembled, drizzled with butter and refrigerated up to 2 hours prior to cooking, remove from fridge 20 minutes before cooking

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