by Norzaini A


  • 240g plain flour

  • 200g butter

  • pinch of salt

  • 300ml thickened cream

  • 1 Tablespoon Natvia

  • 1 punnet raspberries/blueberries

  • 160ml cream

  • 40g butter

  • 180g dark chocolate, finely chopped (or sugar free chocolate)


  • 1.

    Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, enclose in cling film and refrigerate for 20-30 minutes.

  • 2.

    Roll pastry out to 3-5mm thick, then use to line four 20cm loose-bottomed tart tin. Prick the base with a fork, then place back in the fridge to rest for about 10 minutes.

  • 3.

    To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.

  • 4.

    Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice. Blind-bake for 7-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until just golden. Press down any bubbles that have risen up and allow to cool. Remove from tart case and place on a serving plate or clean board.

  • 5.

    Meanwhile, whip thickened cream with Natvia until soft peaks. Cover with cling film and refrigerate until needed.

  • 6.

    Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife.

  • 7.

    Top tarts with cream and decorate with raspberries/blueberries.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Use strawberries/pitted cherries for topping. You can use low fat cream instead of full cream.

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