Wholewheat Berry Tarts

  • Prep Time: 90 mins
  • Cook Time: 30 mins
  • Serves: 6

Ingredients:

100ml Donegal Rapeseed Oil
1 tbsp sunflower or olive oil-based margarine, melted
240g wholewheat flour
1 tbsp powdered sugar
5-6 tbsp cold water
4 tbsp sugar-free rasberry jam
150g blackberries
150g rasberries
1 tbsp low-fat milk

Instructions

1. in a small bowl, stir together the rapeseed oil and melted margerine until well combined. Cover and freeze for one hour or until nearly firm, stirring occasionally. 2. Preheat the oven to 200C/180C fan/gas mark 6. Line a large baking sheet with parchment paper. 3. in a medium bowl , combine the flour and powdered sugar. combine this with the margarine and oil mixture in a food processor and pulse until crumbly. 4. Gradually add the water and pulse until the mixture comes together. Wrap clingfilm and chill for at least 30 minutes. 5. Top with the berries, leaving a 5cm border. Fold the pastry over the filling, leaving an opening in the centre. 7. Brush the crust with milk and bake 30-35 minutes until the filling is bubbly. Cool on a wire rack and serve warm.

Kcal

334 kcal per serving

Top Tip

Using wholewheat flour increases the fibre content of your dessert making you feel fuller for longer.

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Donegal Rapeseed

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