Sweet Dreamy Romantic Raspberry tarts
Lovely sweet tart filled with custard cream and top with fresh raspberries. Delicious.
Ingredients
- 100g shortcrust pastry
- 100g fresh raspberries
- 50 ml double cream
- 50 ml milk
- 2 tablespoon sugar
- 1 egg yolk
- 1/2 teaspoon cornflour
Details
servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Roll out short crust pastry. Line 2x 10 cm fluted tart tins. Bake blind in the oven Gas 5/190C for 15 minutes till golden brown and crispy. Leave to cool.
Step 2
Heat cream and sugar in a sauce pan. Blend egg yolk, milk and cornflour. Add to the heated cream. Stir till smooth. Leave to cool slightly. Pour and fill the flan cases. Leave to cool.
Step 3
Arrange the fresh raspberries on top of the tarts. Dust with icing sugar. Serve with clotted cream.
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