Chocolate and raspberry tarts
146 g, (185g)
¼ cup(s), (25g)
reduced fat oil spread
reduced-fat vanilla custard
1¼ cup(s), (300g)
¼ cup(s), (55g)
- Using a food processor, combine the flour and cocoa. Add the spread and process until mixture resembles fine breadcrumbs. Add the egg and 1 tablespoon cold water and process until the mixture forms a dough. Turn the dough onto a lightly floured surface and knead until smooth. Divide into 6 even portions. Roll the portions into balls and flatten into patties. Place the patties on a plate and cover with plastic wrap. Place in the fridge for 20 minutes or until firm.
- Preheat oven to 180˚C. Grease six 7cm (base measurement) x 2.5cm deep fluted flan tins. Roll the pastry out between 2 sheets of pastry until 3mm thick. Line the prepared tins with pastry. Trim excess. Prick base with a fork. Place on a baking tray and place in the fridge for 15 minutes to chill.
- Line the pastry cases with baking paper and fill with pastry weights or dried beans. Bake for 15 minutes. Remove paper and weights and bake for a further 5-8 minutes or until the pastry is cooked. Set aside to cool.
- Meanwhile, place the custard, sugar and extra cocoa in a small saucepan and stir, without boiling, until combined and heated. Whisk the gelatine and 2 tablespoons cold water in a small microwave-safe bowl. Set aside for 3 minutes to stand. Microwave on High (100%) for 30 seconds or until gelatine has dissolved. Set aside for 2 minutes to cool. Stir the gelatine mixture into the custard mixture until combined. Pour the custard into the pastry cases. Place in the fridge for 2 hours or until set. Top the tarts with raspberries and dust with cocoa powder.