Individual Raspberry Tarts Filled with Fromage Frais

Individual Raspberry Tarts Filled with Fromage Frais Ingredients

225 g Fresh Raspberries	250 g Plain Flour
125 g Fromage Frais;	75 g Icing Sugar
150 g Raspberry Conserve;	1/2 Vanilla Pod Seeds
Icing Sugar; (for dusting)	2 Egg Yolks
PASTRY CASES	100 ml Double Cream

Instructions for Individual Raspberry Tarts Filled with Fromage Frais

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. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.

Main Ingredient: RaspberryCuisine: Uncategorized

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