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Ingredientes
- 2 x Ready made pastry tartlet shells, about 4-5" in diameter
- 50 gm Raspberries, extra to decorate
- 2 tsp Caster sugar Icing sugar, to dust Hot custard, to serve
- 50 gm Butter, room temperature
- 50 gm Caster sugar
- 1 x Egg
- 50 gm Grnd almonds Grated rind of 1 lemon Few drops vanilla extract
Direcciones
- Preheat the oven to 200C/400F/Gas 6.
- 1 In a small bowl, mash together the raspberries and caster sugar and set aside.
- 2 For the Filling: With an electric whisk, beat together the butter, sugar, almonds, breadcrumbs, lemon rind and vanilla essence.
- 3 Spread the mashed raspberries in the base of the pastry cases and spoon over the filling. Bake for 15 min till golden brown and hard.
- 4 Variation: Instant fillings which could be used instead of the raspberry mix are: strawberry jam, whole blueberries, lemon curd etc.
- 5 Remove the cooked tarts from the oven. Place a tart in the centre of a plate and pour round a little custard. Dust with icing sugar and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 241 | 86% |
| Total Fat 27.56g | 34% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 175mg | 7% |
| Potassium 142mg | 4% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.63g | 1% |
| Protein 5.39g | 9% |
