| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ainsley’s m, Ew | 2 | servings | |
INGREDIENTS
| 2 | Ready made pastry tartlet shells; about 4-5" in | |
| ; diameter | ||
| 50 | g | Raspberries; extra to decorate |
| 2 | ts | Caster sugar |
| Icing sugar; to dust | ||
| Warm custard; to serve | ||
| 50 | g | Butter; room temperature |
| 50 | g | Caster sugar |
| 1 | Egg | |
| 50 | g | Ground almonds |
| Grated rind of 1 lemon | ||
| Few drops vanilla extract |
INSTRUCTIONS
FOR THE FRANGIPANE Preheat the oven to 200C/400F/Gas 6. 1 In a small bowl, mash together the raspberries and caster sugar and set aside. 2 For the Filling: With an electric whisk, beat together the butter, sugar, almonds, breadcrumbs, lemon rind and vanilla essence. 3 Spread the mashed raspberries in the base of the pastry cases and spoon over the filling. Bake for 15 minutes until golden and firm. 4 Variation: Instant fillings that could be used instead of the raspberry mixture are: strawberry jam, whole blueberries, lemon curd etc. 5 Remove the cooked tarts from the oven. Place a tart in the centre of a plate and pour round a little custard. Dust with icing sugar and serve. Converted by MC_Buster. Per serving: 356 Calories (kcal); 34g Total Fat; (81% calories from fat); 9g Protein; 8g Carbohydrate; 148mg Cholesterol; 237mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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