This take on the traditional treacle tart uses lashings of fruit and low fat dairy to produce an enticing mini pud.
Our mini treacle tarts are also made using gluten-free ingredients meaning even more people can enjoy this classic school dinners favourite. If you haven’t tried using chia seeds before you are sure to be pleasantly surprised by their ability to make gluten-free pastry really come together.
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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