CHOCOLATE MOUSSE TART 3/4 cup plain flour 1 tablespoon cocoa 2 tablespoons sugar 30g butter 30g reduced-fat margarine 1 egg yolk CHOCOLATE MIXTURE 2 teaspoons powdered gelatine 1 tablespoon boiling water 35g light milk chocolate, melted 2 teaspoons cocoa, sifted 1 tablespoon Tia Maria 1/4 cup light sour cream 1/4 cup low-fat plain yogurt 2 egg whites 1 1/2 tablespoons sugar

Grease a 20cm loose-bottomed flan tin. Sift flour, cocoa and sugar into large bowl, rub in butter and margarine until mixture resembles coarse breadcrumbs, add egg yolk and stir until mixture forms a soft dough. Wrap dough in cling wrap, refrigerate for 30 minutes or until firm. Roll pastry between two pieces of baking paper, until pastry is large enough to fit tin. Place pastry in tin and trim excess. Prick base with fork. Bake blind*.

CHOCOLATE MOUSSE: Add gelatine to the boiling water, stir until gelatine is dissolved. Combine gelatine, chocolate, cocoa, Tia Maria, sour cream, and yogurt in large bowl. Beat egg whites with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between each addition. Gently fold egg whites into chocolate mixture until well combined. Pour into chocolate pastry case, refrigerate for 1 hour, or until set, before cutting.

If you wish, the tart can be decorated with sugared flowers.

Serves 8.

* NOTE: Baking blind: cut a sheet of baking paper about 5 cm larger than the flan tin. Cover pastry with paper, fill with dried beans or rice, place on oven tray. Bake in 350°F oven for 20 minutes. Remove paper and beans carefully from pastry case, bake further 10 minutes; cool.

Sugared flowers can be bought at specialty chocolate shops and some delicatessens. They<re also easy to make; gently wash and dry fresh flowers, brush them with lightly beaten egg white and dust with sugar. Place on greaseproof paper to dry.

Per serving: 8.5g fat, 187 calories.

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