Cherry Chocolate Fakewell Tarts

This is basically an adaptation of my baked oat breakfast muffins that makes a more indulgent cake but still they’re coming in at 1.5 syns each as part of your HEB or 2.5 without.  It’s like a muffin and a chocolate-y treat all in one and definitely worth making for a treat.

Cake Ingredients

40g oats (your heb or 6 syns)
2 tablespoons sweetner

2 eggs

1 vanilla and chocolate sprinkle Muller Light

1 teaspoon almond essence

1 tablespoon Nutella (4 syns)

Icing Ingredients

75g fat free quark

11g white chocolate options (2 syns)

2 tablespoons sweetener

Decorate each with 1/2 a glace cherry (0.5 syns)

Method

Preheat the oven to 180 or gas mark 6

Beat the eggs and almond essence together, add the oats and sweetener and mix well

Add the Muller Light and mix until it's pretty much a batter

Put six silicon muffin cases on a baking tray (I use these not paper as the mix can stick to paper) and add a tablespoon of at mix to each case.  Then add your Nutella in the ‘middle’ of the cake, covering with another tablespoon of the mix.  This stops so much of the filling cooking out

Bake at 180 or Gas mark 6 for 35-40 minutes until golden brown

Leave the cakes to cool

When cool take out of the silicone cases ready for icing

Mix the quark, chocolate options and sweetener in a bowl.  Once evenly distributed put into a piping bag or a bag with the edge cut off and pipe a swirl in the middle of the cake.  Top with ½ a glace cherry

1.5 syns each!

Low Syn chocolate fakewells