No-cook chocolate tart
We discovered these fab pastry cases in Delia's new book and were instant converts. This is rich and sticky but surprisingly low in fat for such an indulgent dessert!
Preparation time: 5 minutes
Serves: 16 to 20
250g (9oz) dark chocolate, around 60-70 per cent cocoa solids
2 x 405g tins reduced-fat condensed milk
1tsp vanilla extract
1 x Marks & Spencer All Butter Pastry Case
150g (5oz) raspberries
150g (5oz) blueberries
1 Break the chocolate into small pieces and place in a bowl. Put the condensed milk into a saucepan and heat until boiling, stirring constantly.
2 Boil the mixture for 3 minutes then pour on to the chocolate and stir until smooth, and add the vanilla extract. Pour into the pastry case and chill in the fridge for several hours or overnight.
3 Scatter the berries over the top and serve.
Per serving: 269-215cals, 8-6g fat, 4-3g saturated fat, 3-2g carbohydrate
Saturated fats
Our bodies need a balance of fats, proteins and carbohydrates to stay healthy, although certain fats in only very small quantities. We should consume less saturated fat, which can contribute to high cholesterol, diabetes, obesity and heart disease. Cold-pressed rapeseed oil contains just 6 per cent saturated fat; most olive oils have 14 per cent, and sunflower oils around 10 per cent.
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