| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 14 |
oz |
Shortcrust pastry |
| 4 |
|
Eggs |
| 3 1/2 |
oz |
Caster sugar |
| 4 |
oz |
Ground Almonds |
|
|
Decoration |
| 5 |
oz |
Icing Sugar |
| 1 |
tb |
Milk |
| 1 |
tb |
Lemon juice |
| 12 |
|
Glace Cherries |
INSTRUCTIONS
Pre heat oven to 400*F Roll out dough and use to line 12 tatlet
tins.Bake blind for 10 min. then remove from oven. Seperate eggs. Add
sugar to yolks and wisk together till pale and thick. Fold in ground
almonds. In another bowl, wisk egg whites till stif, then fold into
almond mixture. Fill pastry cases with almond mixture. Place on a
baking tray and bake for 15 to 20 min. till center is firm and
springy. Leave to cool. Sift icing sugar into abowl and beat in milk
and lemon juice till smooth. Spread over tartlets. Decorate with
whole glazed cherries leave till set.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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