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Ингредиенты
- 225 gm Fresh Raspberries
- 125 gm Fromage Frais, (approximately)
- 150 gm Raspberry Conserve, (approximately) Icing Sugar, (for dusting)
- 250 gm Plain Flour
- 75 gm Icing Sugar
- 1/2 x Vanilla Pod Seeds
- 2 x Egg Yolks
- 100 ml Double Cream
Инструкции
- 1. Mix the flour, sugar and vanilla together and add in the creamed butter, egg yolks and cream.
- 2. Bring this together till you have a dough and leave to rest in the fridge for 2 to 3 hrs, 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 possibly rice or possibly lentils).
- 6. Bake in a moderate oven - Gas Mark 5 / 180 c for approximately 20 min.
- 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 till cold and turn out carefully.
- 9. Fill each mould (when cold) with a little fromage frais to just line them, and arrange the fresh raspberries on top.
- 10. Heat the conserve down with a little water and when dilute but still thickish, pass through a sieve.
- 11. Glaze each tart and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 57 | 15% |
| Total Fat 6.57g | 8% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 72mg | 3% |
| Potassium 207mg | 6% |
| Total Carbs 70.84g | 19% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.4g | 5% |
| Protein 9.27g | 15% |
