Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM---------------------FOR THE FRANGIPANE-------------------------- 50 g Butter; room temperature 50 g Caster sugar 1 Egg 50 g Ground almonds Grated rind of 1 lemon Few drops vanilla extract 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 minutes until golden and firm. 4 Variation: Instant fillings that could be used instead of the raspberry mixture 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. Converted by MC_Buster. Per serving: 356 Calories (kcal); 34g Total Fat; (81% calories from fat); 9g Protein; 8g Carbohydrate; 148mg Cholesterol; 237mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
