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Ingredients
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 560 | |
| Calories from Fat 275 | 49% |
| Total Fat 31.44g | 39% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 138mg | 6% |
| Potassium 292mg | 8% |
| Total Carbs 58.41g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 10.01g | 7% |
| Protein 12.93g | 21% |
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