For the pastry
For the filling
For the Pastry, mix the gluten-free flour and low-fat spread together with fingers till you get a breadcrumb consistency. Gradually add the soaked chia seeds whilst carefully bringing the mixture into a dough. You may not need all the chia seeds to form a dough.
Roll out the pastry between 2 sheets of parchment paper then carefully cut circles using a medium-sized cookie cutter. Lightly grease a 12 hole muffin tin with low-calorie oil spray and place the circles of pastry into the indents in the muffin tin. Be sure to come over the edge of each as the pastry will sink a bit when cooking.
Blind bake your pastry for 5 minutes in a preheated oven at 180•C
In a saucepan place your chopped dates and cover with a little water. Cook the dates on medium heat until they soften and become more of a sauce-like consistency.
In a separate bowl beat the egg then mix in the quark, brown sugar, and gluten-free bread crumbs. Finally, great the apples and zest the lemon, and along with the cooked dates add this to the mixture. Add in a little lemon juice as well and stir everything to combine fully.
Fill each of your blind-baked tart cases with this tasty fruity mixture and pop back in the oven for 20 minutes or until just set. Remove from the oven and place on a cooling rack to set fully.
Serve with custard or ice cream. Enjoy x
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