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Recipe
Berry Tarts With Bay Cream Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 249 | 64% |
| Total Fat 28.57g | 36% |
| Saturated Fat 15.47g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 105mg | 4% |
| Potassium 204mg | 6% |
| Total Carbs 28.2g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.74g | 6% |
| Protein 6.2g | 10% |
Ingredients Convert Measures
- 5 ounce all purpose flour
- 3 ounce icing sugar
- 2 ounce grnd hazelnut
- 4 ounce unsalted butter
- 2 Tbsp. ice water
- 2 x egg, yolk
- 2 ounce caster sugar
- 1 ounce all purpose flour
- 1 1/4 c. lowfat milk
- 4 x bay leaf
- 2 Tbsp. mascarpone cheese
Directions
- For the pastry, sift the flour and icing sugar into a food processor. Add in the grnd hazelnuts and pulse. Add in the butter and pulse till the mix resembles breadcrumbs. Turn into a bowl and add in just sufficient water to bring the dough together into a ball with your hands. Wrap in cling wrap and refrigeratefor an hour in the fridge. Roll out to line tartlet tins, prick with a fork and bake blind for 15 min. Remove the beans and foil and bake for a further 5 to 8 min. Remove from the tins and allow to cold.
- For the Bay Filling::Preheat oven to 375 degreesMeanwhile, mix together the egg yolks, sugar and flour. In a heavy-bottomed saucepan bring the lowfat milk and bay leaves to the boil. Remove from the heat once it bubbles. Slowly add in the egg mix, whisking constantly. Cook over a low heat for 4 to 5 min till no lumps remain. Remove the bay leaves, cold and cover with cling film.
- Just before serving, stir the mascarpone into the bay cream. Fill the pastry cases with the cream, top with berries and serve immediately.
