RASPBERRY LATTICE TART
6 PersonalPoints per serve
PREP 25 MINUTES COOK 50 MINUTES SERVES 8
- 40g caster sugar
- 300g frozen raspberries
- 1 tbsp (10g) cornflour
- 1 1/2 sheets (270g) frozen reduced-fat shortcrust pastry, just thawed
1 To make raspberry filling, place sugar and 200g raspberries in a saucepan over medium heat and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until reduced by one-third. Whisk in cornflour and simmer, stirring, for a further 2 minutes or until mixture thickens slightly. Remove from heat, cool for 10 minutes, then fold through remaining raspberries. Set aside to cool completely.
2 Preheat oven to 180°C and line base of an 18 cm loose-base fluted round tart tin with baking paper. Gently press the whole pastry sheet over base and up side of tin. Cut halved pastry sheet lengthways into 16 long, thin strips.
3 Pour raspberry mixture into pastry case, then arrange pastry strips over filling in a criss-cross pattern and press around edge to seal. Trim off the overhanging pastry. Bake for 35-40 minutes, until golden. Remove from oven and cool in tin for 10 minutes before serving.
TO REFRIGERATE: Store tart in a reusable container in the fridge for up to 5 days. Enjoy cold or reheat in microwave until warmed through.
TO FREEZE: Wrap individual slices and store in a reusable container for up to 3 months. Thaw slices at room temperature and serve cold, or warm in microwave.
NUTRITIONAL INFO
PER SERVE 670kJ (160Cal), protein 2g, total fat 5g (sat. fat 2g), carbs 24g, fibre 2g, sodium 213mg. Carb exchanges 1½ Gl estimate medium
REBECCA'S TIPS
If you can't find reduced-fat pastry, just use regular shortcrust pastry for 1 extra PersonalPoint.
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