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Receta Individual Raspberry Tarts Filled With Fromage Frais
by Global Cookbook

Individual Raspberry Tarts Filled With Fromage Frais
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Ingredientes

  • 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

Direcciones

  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.