| 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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