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Mini raspberry and almond tartlets with custard

Raspberry Bakewell tart

Mini raspberry and almond tartlets with custard

PT30M

Why not try?

1
Preheat the oven to 180°C/gas mark 4
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, sprinkling in a little of the ground almonds at the same time to help emulsify the mixture
  • 100g of unsalted butter
  • 100g of caster sugar
  • 2 eggs
  • 75g of ground almonds
3
Add the grated lemon zest then fold in the remaining ground almonds and plain flour
  • 2 lemons
  • 25g of plain flour
4
Pipe or spoon the mixture evenly into the pastry cases, making sure it is spread evenly and not to overfill the cases. Bake for 10 minutes, until the mixture is firm to the touch and light golden in colour. Remove the bakewell tarts from the oven
  • 8 10cm pre-baked sweet pastry tart cases
5
These can be served while still warm, or cooled completely to serve later if making ahead. When ready to serve, add the apricot jam in a small pan on a medium heat and allow to soften to liquid form
  • 1 tbsp of apricot jam
6
Place the raspberries neatly on top of each tartlet to decorate. Use a pastry brush to gently coat the berries with the apricot glaze
  • 400g of fresh raspberries
7
Pour a pool of the warm custard onto each serving dish and sit the individual tartlets on top. Garnish with a few mint leaves to serve
  • vanilla custard, warmed
  • mint leaves, to garnish

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Ingredients

Metric

Imperial

Tartlets

To serve

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