Chocolate and raspberry tart
3 hr 50 min
This decadent, delectable dessert is perfect for special occasions
Reduced-fat shortcrust pastry
215 g, (2 sheets frozen) just thawed
2 tsp, powder
2 tbs, mixture
Low fat chocolate mousse
20 g, grated
- Preheat oven to 220ºC or 200ºC fan-forced. Lightly spray a 12cm x 32cm loose-based fluted flan tin with oil.
- Line tin with pastry, trimming excess. Place tin on baking tray. Line tin with baking paper, then fill with pastry weights or uncooked rice. Bake for 15 minutes, remove paper and weights and bake for 5 minutes or until lightly coloured. Set aside.
- Dissolve gelatin in 2 teaspoons hot water. Place, along with frozen raspberries and sugar, in a saucepan over medium heat. Without boiling, cook, stirring, for 5 minutes or until raspberries have softened. Strain mixture. Using the back of a spoon, push raspberries through a strainer. Discard seeds. Pour raspberry mixture into base of tart. Cover and refrigerate for 3 hours or until set.
- Spread chocolate mousse over raspberry mixture. Top with fresh raspberries and grated dark chocolate. Cut in to 8 slices and serve.