Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 5/10/24. See terms.
Join now
Photo of Chocolate and raspberry tart by WW

Chocolate and raspberry tart

8
Points®
Total Time
3 hr 50 min
Prep
30 min
Cook
20 min
Serves
8
Difficulty
Moderate
This decadent, delectable dessert is perfect for special occasions

Ingredients

Reduced-fat shortcrust pastry

215 g, (2 sheets frozen) just thawed

Gelatine

2 tsp, powder

Frozen raspberries

300 g

Icing sugar

2 tbs, mixture

Low fat chocolate mousse

4 tub(s)

Fresh raspberries

200 g

Dark chocolate

20 g, grated

Instructions

  1. Preheat oven to 220ºC or 200ºC fan-forced. Lightly spray a 12cm x 32cm loose-based fluted flan tin with oil.
  2. 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.
  3. 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.
  4. Spread chocolate mousse over raspberry mixture. Top with fresh raspberries and grated dark chocolate. Cut in to 8 slices and serve.

You might like

You might like