'Chocolate' Mousse Tart

Rub the Fate low protein all-purpose mix and the margarine together in a mixing bowl until it resembles coarse breadcrumbs.

Mix the sugar into the water until dissolved and then combine with the Fate mixture.

Leave to rest for 10 minutes.

Meanwhile, dust a clean work surface with Fate low protein all-purpose mix and knead the pastry for a minute on the work surface until smooth.

Roll the pastry out between two pieces of grease proof paper, with a rolling pin to a 28cm circle and using the rolling pin lift into the 24cm lined pie dish making sure that you press the edges.

Leave to stand for 5 minutes then trim the excess pastry off the sides.

Preheat oven to 190°C/fan 170°C/gas mark 5.

Line with baking beads or uncooked rice and bake for 20 minutes or until golden brown then remove from the oven and allow to cool.

In the meantime, place the Vitabite, butter, marshmallows and water into a small saucepan.

Cook over a low heat and stir well until the mixture is a smooth texture. Remove from heat and leave to cool.

Add the vanilla extract to the ProZero ‘double cream’ and whisk until firm peaks form.

Fold the Vitabite mixture into the ProZero ‘double cream’ until thoroughly combined.

Place in the fridge until your pastry base is completely cool.

To make the raspberry coulis, place the raspberries and the sugar into a blender and blitz until smooth. You may need to add a tsp of water to loosen it up a bit.

Once the pastry base has cooled, pour the coulis into the bottom of the pastry case.

Layer the mousse mixture on top and smooth until it’s perfectly flat.

Place in the fridge and allow to set for 2 hours.