Cranberry & white chocolate tarts

Perfect for a party, these little tarts can complete a special meal or serve as a sweet canape during the festive season.

• Preparation: 15 mins
• Cooking: 5 mins
• Serves: 24

What you need:

• 24 readymade mini pastry cases (200g)
• 1 tsp powdered gelatine
• 150g white chocolate
• 5 tbsp Oatly Organic Cream

Topping:

• 150g fresh or frozen cranberries
• 4 tbsp caster sugar
• 1/2 tsp grated orange zest

What you do:

1. Measure 2 tbsp water into a small bowl, sprinkle over the gelatine and leave to go spongy. Dissolve for either 20 seconds in the microwave or in a pan with a small amount of simmering water, stir until clear.
2. Break the chocolate into a glass measuring jug add the half the Oatly cream and put into the pan with simmering water, allow the chocolate to melt, stirring as it melts to keep it smooth and prevent it getting over-heated. Remove from the pan and add the rest of the Oatly cream and the liquid gelatine.
3. Cool and refrigerate for 30 minutes. Lay the pastry cases on a flat plate or tray then carefully pour in the chocolate cream. Return to the refrigerator to set.
4. Meanwhile put the cranberries into a small pan with 3 tbsp water, the sugar and orange zest. Simmer gently until the cranberries just begin to pop. Remove from the heat and allow cooling.
5. To serve: place three cranberries on each tart and serve.

Cook's tip:

Tip: Make a day ahead if necessary and loosely cover with foil and store in the refrigerator.

Nutritional information per tart:

87kcals

1g protein

5g fat (of which 2g saturated)

11g carbohydrate (of which 6.5g sugars)

0.5g fibre

0.1g salt

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