Mini peach and berry tarts
1 cup(s), (250ml)
Vanilla bean extract
Reduced fat oil spread
60 g, melted
100 g, melted
Canned peaches in natural juice, drained
12 individual, sliced
1 x 3 second spray(s)
- 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.
- 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.
- Brush inside of bases with chocolate. Place in fridge for 5 minutes or until set. Remove from tin.
- Divide custard among cookie bases. Top with peaches and strawberries to serve.