Prep time 35 min
Cook time 25 min
Serves 18
Nutritional information per serving
Weight 18 g


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  1. preheat oven to 200°c/180°c fan-forced. grease a 12.5cm x 35cm loose base flan tin.
  2. using a food processor, process flour, icing sugar and butter until mixture resembles fine breadcrumbs, add enough water to make ingredients come together. turn dough out onto lightly floured surface, knead until smooth; wrap in plastic wrap and refrigerate 30 minutes.
  3. roll pastry out between sheets of baking paper until large enough to line tin. ease pastry into tin, press into base and sides; trim excess. prick base all over with a fork. cover and refrigerate 30 minutes.
  4. place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice, bake 15 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. cool.
  5. combine plaistowe 70% cocoa chocolate and cream in bowl, whisk until smooth, stir in fruit mince pour into pastry case. refrigerate 3 hours or overnight. decorate with raspberries or strawberries if desired.

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