Quest Bar Berry Tart

Quest Bar Berry Tart

Quick and easy berry tart using a quest bar for the base then filing it in with homemade low sugar raspberry chia jam.

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Quest Bar Berry Tart
Quest Bar Berry Tart
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Quest Bar Berry Tart
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Instructions
  1. Make the raspberry chia jam - heat a small pan over a medium heat then pour in the raspberries. Stir for a few seconds.
  2. Add the lemon juice and maple syrup.
  3. Stir raspberries and start mashing them with the back of a wooden spoon as they cook. Continue doing this until all the raspberries have been mashed and you're left with a smooth sauce.
  4. Turn the heat off then add in the chia seeds. Leave the mixture to cool slightly then transfer to a bowl/jar and store in the fridge for a couple of hours to set into a jam.
  5. To make the Quest bar berry tart - preheat your oven to 160*C (320*F)
  6. Microwave your quest bar for 10-15 seconds just to soften it up slightly.
  7. Press the softened quest bar into a small tart tin.
  8. Bake for 4-5 minutes or until the edges have browned.
  9. Fill the tart with a few teaspoons of the raspberry chia jam and decorate with blueberries or any other berries/fruit you prefer.
  10. Enjoy!
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White Chocolate Mousse With Raspberry Compote

White Chocolate Mousse With Raspberry Compote
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White Chocolate Mousse With Raspberry Compote
Try this White Chocolate Mousse With Raspberry Compote. You Will Love It.
White Chocolate Mousse With Raspberry Compote
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White Chocolate Mousse With Raspberry Compote
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Instructions
  1. In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
  2. Add the marshmallow creme and stir with wooden spoon until blended.
  3. In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
  4. Using a rubber spatula, fold in the nondairy whipped topping.
  5. Combine frozen raspberries and sugar in medium saucepan.
  6. Bring to a boil over medium/high heat, stirring constantly.
  7. Set aside about 1 tablespoon of the raspberry liquid.
  8. Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
  9. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
  10. Cook and stir until thickened, about 1 minute.
  11. Remove from heat and let cool.
  12. Spoon half of the mousse into eight wine glasses.
  13. Layer half of the raspberry compote over the mousse layer.
  14. Repeat the layering with the remaining mousse and compete.
  15. Cover and chill at least 1 hour.
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