Plum and marzipan filo tarts

Preheat the oven to 190°C/375°F/gas 5. Unfold the filo pastry sheets and lay flat on top of each other. Cut through all six layers to form six squares, each measuring approximately 10x10cm. Layer these filo squares into six individual tartlet tins, brushing each pastry sheet with a little olive oil. Sprinkle an equal amount of grated marzipan into each pastry case. Toss the sliced plums with the sweetener, then divide them between the cases. Bake for 10 - 12 mins until the plums are tender and the pastry is golden brown. Cool slightly, then serve with yogurt or whipped cream.