INGREDIENTS

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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