Sugar free tartlets with a creamy base and fruit topping

Zero Choc Digestive with Dark Chocolate

Time: 45 min
Difficulty: Easy


Serves 4
  • 12 Zero Choc Digestive biscuits
  • 250ml sugar free oat milk
  • 10g cornflour
  • 2g agar-agar
  • Lemon and orange peel
  • 1 vanilla pod
  • 1 kiwi
  • 1 strawberry
  • 3 redcurrants
  • 1 orange
  • Mint


  • 1 saucepan
  • 1 sieve
  • Chopping board
  • Knife
  • Whisk
  • Piping bag

Step by Step

  1. First boil the sugar free oat milk with the orange peel, the lemon peel, and the vanilla pod. Leave to infuse for 10 minutes. Strain.
  2. Next, mix the agar-agar with the cornflour and two spoonfuls of the oat milk. Add to the mix and boil for 15 seconds. Leave to cool. Blend to bring it back to a smooth cream.
  3. Cut the fruit into small, uneven slices. Orange segments, kiwi triangles, halved redcurrants, quartered strawberry, etc.
  4. Take the ZEROH Choc Digestives and place on top of the cream and sprinkle the fruit randomly over the tartlets.
  5. Top with some mint leaves for decoration.

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