Strawberry Tart

Hubby and son are in for a treat tonight with this dessert – and it’s just 1 point per slice on No Count!  If tracking, it would be 5sp a slice.

Ingredients (serves 8):

• 300g oats, blitzed in food processor
• a pinch of salt
• 2 flat tbsp Splenda
• 80g Flora light
• a sachet of strawberry flavour sugar-free jelly
• strawberries
• No Count raspberry jam (see recipe under ‘Desserts’)

Method:

1. Make up the jelly using ½ pint boiling water and ¼ pint cold water. Leave to cool.
2. Mix the oats, salt and Splenda before rubbing in the Flora.
3. Add 8 tbsp cold water and knead into a ball.
4. Using your hands, press the mixture into a round cake tin that has a removable bottom. Mould it so that there is an edge all the way round.  (See pic below.)
5. Cook in a pre-heated oven on 190C for 20 mins and then leave this base to cool.
6. Once the base is cooled, cover the bottom of it with No Count jam.
7. Slice and place the strawberries on the jam.
8. Pour in the cooled jelly and leave in the fridge overnight to set.

Served here with Bird’s low fat custard powder.  Make up a sachet of custard powder with a pint of skimmed milk (return to the pan to thicken it up) and you can have 60g for 1 point.

The ‘pastry’ before it’s cooked:

The strawberry tart: