INGREDIENTS

INSTRUCTIONS

Mix the flour, sugar and vanilla together and add the creamed butter,
egg yolks and cream. Bring this together until you have a dough and
leave to rest in the fridge for 2 to 3 hours, wrapped in cling film.
Remove from fridge and roll out thinly. Place into individual 4 inch
tart moulds leaving 1/2 an inch over hang all around the moulds. This
allows for shrinkage during cooking. Prick each tart with a fork to
avoid rising and line each tart with tin foil and baking beans (or
rice or lentils). Bake in a moderate oven - Gas Mark 5 / 180°c for
approximately 20 minutes. Check the pastry is cooked (by tasting the
overhanging pastry) and remove from the oven and trim with a sharp
knife to ensure the tart cases look neat and tidy. Allow to rest  until
cool and turn out carefully. Fill each mould (when cool) with a  little
fromage frais to just line them, and arrange the fresh  raspberries on
top. Melt the conserve down with a little water and  when dilute but
still thickish, pass through a sieve. Glaze each tart  and serve.
Converted by MC_Buster.  NOTES : Chef:Steven Saunders  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 294
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 90.1mg
Sodium: 1076.4mg
Potassium: 185.2mg
Carbohydrates: 56.5g
Fiber: 5.4g
Sugar: 2.5g
Protein: 7.7g