Mini peach and berry tarts
5
Points®
Total time: 2 hr • Prep: 35 min • Cook: 5 min • Serves: 24 • Difficulty: Easy
Ingredients
Custard powder
34 g
Cornflour
1 tbs
Skim milk
1 cup(s), (250ml)
Vanilla bean extract
1 tsp
Wheatmeal biscuit
360 g
Reduced fat oil spread
60 g, melted
Dark chocolate
100 g, melted
Canned peaches in natural juice, drained
680 g
Fresh strawberries
12 individual, sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine custard mix and cornflour in a bowl. Make custard with milk following packet instructions, adding vanilla extract with milk. Cover surface with plastic wrap and set aside to cool. Place in fridge until cold and thick.
2
Meanwhile, lightly spray a 12-hole (1½-tablespoon/30ml capacity) round-based patty cake tin with oil. Process cookies in a food processor until finely chopped. With motor running, add spread and process until combined. Using the back of a metal spoon, firmly press cookie mixture into base and sides of prepared tin holes. Place in fridge for 20 minutes or until firm.
3
Brush inside of bases with chocolate. Place in fridge for 5 minutes or until set. Remove from tin.
4
Divide custard among cookie bases. Top with peaches and strawberries to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.