Individual raspberry tarts filled with fromage frais
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Fresh Raspberries |
| 125 | grams | Fromage Frais; (approximately) |
| 150 | grams | Raspberry Conserve; (approximately) |
| Icing Sugar; (for dusting) | ||
| 250 | grams | Plain Flour |
| 75 | grams | Icing Sugar |
| ½ | Vanilla Pod Seeds | |
| 2 | Egg Yolks | |
| 100 | millilitres | Double Cream |
Directions
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 ½ 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.