225 g Fresh Raspberries
125 g Fromage Frais;
-(approximately)
150 g Raspberry Conserve;
-(approximately)
Icing Sugar; (for dusting)
-PASTRY CASES-
250 g Plain Flour
75 g Icing Sugar
1/2 Vanilla Pod Seeds
2 Egg Yolks
100 ml Double Cream
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 / 180?c 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.
Yields
4 servings