46
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Serves 8
Prepare 15 mins
Cook 25 min
Gro
Easte
Ingredients:
90
g essential Waitrose Porridge Oats
50
g plain flour
25
g Tate & Lyle Light at heart White
Sugar
60
g unsalted butter, cubed
1
Heat the oven to 180ºC, gas mark 4. Place the oats, flour, Tate & Lyle Light at
heart White Sugar and butter in a food processor and whizz to make crumbs. Add
3–4
tbsp cold water and whizz again until the mixture starts to stick together.
2
Press firmly into the base of a 20cm non-stick, loose-bottomed tart tin. Sit the tin
on a baking sheet and bake for 10 minutes until just set but still pale.
3
Meanwhile, for the filling, gently heat the chocolate, Tate & Lyle Light at heart
Brown Sugar and butter in a small pan until melted then pour into a large bowl and
leave to cool for 5 minutes. Beat in the flour and eggs.
4
Pour the chocolate mixture into the prepared tin and bake for 15 minutes until
just set. Leave to cool in the tin for a few minutes then lift out and cool on a wire
rack. Slice and serve with crème fraîche and berries.
For the filling:
150
g Waitrose Cook’s Ingredients Dark
Chocolate, broken into pieces
60
g Tate & Lyle Light at heart Brown Sugar
50
g unsalted butter
50
g plain flour
4
medium Columbian Blacktail Free
Range Eggs, beaten
Waitrose Half Fat Crème Fraîche, to serve