HH Cookshop Recipes (2018) - Lemon and Raspberry Mini Tartlets
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Lemon and Raspberry Mini Tartlets - makes 6 A simple and sophisticated dessert. Raspberries give a pleasant tartness to the dish but you could replace them with any seasonal soft fruit.
Prep Time: 30minutes Cooking Time: 30minutes
Preheat oven to 200°C/180°C fan/gas 6 for blind baking. Divide pastry into six equal size pieces, shape into balls, roll out in a circle on a floured surface slightly larger than the tartlet tin leaving pastry higher than the sides of the tins place on a baking tray chill for 20 minutes. Prick the base of each case, then line with baking paper, baking beans and bake blind for 10 minutes. Remove paper and beans, returning to the oven to cook for a further 5 minutes until golden. While pastry is cooking make filling. Whisk sugar, eggs and lemon zest until combined, whisk in lemon juice and lastly add double cream, pour into pastry cases. Reduce the oven to 160°C/140°C fan/ gas 3 and bake for about 15 minutes until just set. Decorate with raspberries and a sprinkling of icing sugar.
INGREDIENTS Half a 500g packet of readymade shortcrust pastry 3 eggs 50g caster sugar Finely grated zest of 2 lemons 2 fl ozs strained lemon juice (2 large lemons) 125ml double cream
150g fresh raspberries Icing sugar to sprinkle
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