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.

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