Chocolate mousse and raspberry christmas tree tarts
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Whether you’ve been naughty or nice it doesn’t matter. Everyone can enjoy these bite sized festive tarts.
Ingredients
Reduced-fat shortcrust pastry
112 g, just thawed
Low fat chocolate mousse
2 tub(s)
Fresh raspberries
64 piece(s)
Icing sugar
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat the oven to 200°C. Lightly spray -cup (80ml) capacity mu n tin with oil.
2
Using a 9.5cm star shape cutter, cut 8 stars from the pastry sheets. Push a pastry star into each hole of the muffin tin and prick base with a fork. Bake for 18–20 minutes or until golden. Place on a wire rack to cool in the tin.
3
Place the tart cases on a serving plate. Spoon a quarter of a tub of Chocolate Mousse into the centre of each case. Arrange eight raspberries in each case on top of the mousse. Dust lightly with the icing sugar, to serve.
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