Name: Individual Raspberry Tarts Filled with Fromage Frais
Ingredients: 225 g Fresh Raspberries; 125 g Fromage Frais; (approximately); 150 g Raspberry Conserve; (approximately); Icing Sugar; (for dusting); 250 g Plain Flour; 75 g Icing Sugar; 1/2 Vanilla Pod Seeds; 2 Egg Yolks; 100 ml Double Cream

Another reason for the de-churching of many Christians is the historic individualism of evangelical Christianity and the grass-roots American impulse against authority. The natural inclination is to think that one needs only an individual relationship with Christ and needs no other authority. Such thinking produces Christian Lone Rangers who demonstrate their authenticity by riding not to church, but out to the badlands, reference Bible in hand, to do battle single-handedly with the outlaw world.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Dessert, Here’s one , Earlier1	4	servings

INGREDIENTS

225	g	Fresh Raspberries
125	g	Fromage Frais; (approximately)
150	g	Raspberry Conserve; (approximately)
		Icing Sugar; (for dusting)
250	g	Plain Flour
75	g	Icing Sugar
1/2		Vanilla Pod Seeds
2		Egg Yolks
100	ml	Double Cream

INSTRUCTIONS

PASTRY CASES
1. Mix the flour, sugar and vanilla together and add the creamed butter,
egg yolks and cream.
2. Bring this together until you have a dough and leave to rest in the
fridge for 2 to 3 hours, wrapped in cling film.
3. Remove from fridge and roll out thinly.
4. Place into individual 4 inch tart moulds leaving 1/2 an inch over hang
all around the moulds. This allows for shrinkage during cooking.
5. Prick each tart with a fork to avoid rising and line each tart with tin
foil and baking beans (or rice or lentils).
6. Bake in a moderate oven - Gas Mark 5 / 180ºc for approximately 20
minutes.
7. 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.
8. Allow to rest until cool and turn out carefully.
9. Fill each mould (when cool) with a little fromage frais to just line
them, and arrange the fresh raspberries on top.
10. Melt the conserve down with a little water and when dilute but still
thickish, pass through a sieve.
11. Glaze each tart and serve.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.

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