Raspberry frangipane tart
METHOD
To make the pastry, mix all the dry ingredients with the butter. Add the egg and work quickly. Wrap with cling film and refrigerate for 20 minutes.
Roll the pastry and layer four buttered and lightly floured tartlet cases. Pierce the base with a fork and blind bake for 5 minutes.
In a bowl, whisk the eggs and sugar until pale and fluffy. Add the cream and the ground almonds. Divide the raspberries between the four cases and pour the egg mix and bake at 180C for 8-10 minutes until golden in colour.
To make the ganache, place the cream with the honey in a pan and bring to sub boil. In a separate bowl, melt the chocolate, add the warm cream and mix gently. Add the butter and let it cool down completely before serving.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
