Chocolate mousse and raspberry christmas tree tarts
reduced-fat shortcrust pastry
112 g, just thawed
Pauls Mousse, Chocolate, Low Fat
1 x 3 second spray(s)
- Preheat the oven to 200°C. Lightly spray -cup (80ml) capacity mu n tin with oil.
- 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.
- 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.