Chocolate tart with cranberry coulis
Points per serving 4
Serves 10
350 g cranberries, fresh or frozen
150 g light brown sugar
1 spray low-fat cooking spray
100 g oats
25 g flour
50 g polyunsaturated margarine, reduced fat
1 teaspoon vanilla essence
100 g chocolate, plain, at least 70% cocoa solids, melted
125 ml skimmed sweetened condensed milk, unsweetened
Preheat oven to Gas Mark 4/180°C/350°F. To make the coulis put the cranberries, 100g (3½ oz) of the sugar and 2tbsp water into a small pan and cook over medium-high heat for 10 minutes until the cranberries have popped. Cool.
Coat a 20cm (8in) diameter loose bottomed baking tin with cooking spray. Mix together the oats, flour, margarine, remaining sugar and 1/2 teaspoon vanilla extract and press them into the bottom of the baking tin. Cook in the oven for 10 minutes until beginning to brown.
Mix together the chocolate, condensed milk, remaining vanilla extract and spread over the oat mixture. Bake for 25-30 minutes, until the topping has set. Cut into 10 slices and cool completely in the tin. Serve with the cranberry coulis.
350 g cranberries, fresh or frozen
150 g light brown sugar
1 spray low-fat cooking spray
100 g oats
25 g flour
50 g polyunsaturated margarine, reduced fat
1 teaspoon vanilla essence
100 g chocolate, plain, at least 70% cocoa solids, melted
125 ml skimmed sweetened condensed milk, unsweetened
Preheat oven to Gas Mark 4/180°C/350°F. To make the coulis put the cranberries, 100g (3½ oz) of the sugar and 2tbsp water into a small pan and cook over medium-high heat for 10 minutes until the cranberries have popped. Cool.
Coat a 20cm (8in) diameter loose bottomed baking tin with cooking spray. Mix together the oats, flour, margarine, remaining sugar and 1/2 teaspoon vanilla extract and press them into the bottom of the baking tin. Cook in the oven for 10 minutes until beginning to brown.
Mix together the chocolate, condensed milk, remaining vanilla extract and spread over the oat mixture. Bake for 25-30 minutes, until the topping has set. Cut into 10 slices and cool completely in the tin. Serve with the cranberry coulis.
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