| 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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“Jesus: Eternal Combustion Protection”