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
  • 250 ml sugar free oat milk
  • 10 g cornflour
  • 2 g 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

  • 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.
  • 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.
  • Cut the fruit into small, uneven slices. Orange segments, kiwi triangles, halved redcurrants, quartered strawberry, etc.
  • Take the ZEROH Choc Digestives and place on top of the cream and sprinkle the fruit randomly over the tartlets.
  • Top with some mint leaves for decoration.