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Ingredients
- 8 ounce Shortcrust pastry
- 1 pun fresh Boysenberries
- 1 pkt Blanched almonds
- 4 ounce Sugar
- 3 ounce Unslated margarine, at room temperature
- 1 lrg Egg
- 1 lrg Egg yolk
- 1 Tbsp. Brandy
- 2 Tbsp. Palain flour
Directions
- Butter a 10 inch round flan dish with a removable bottom. Roll out pastry on a cool, lightly floured surface.Place the pastry over the tin, using your thumb, gently push pastry down into the tin. Cut the excess pastry off.
- Cream the margarine and sugar together. Beat one egg and egg yolk and gradually add in the egg to the margarine mix.Add in the brandy and stir in the almonds and flour.Add in 1tbsp double cream and stir. Pour the mix into the flan dish and sprinkle the Boysenberries on top.
- Bake the tart on a warm baking sheet for 25 min at 220C and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 193g | |
| Calories 595 | |
| Calories from Fat 85 | 14% |
| Total Fat 9.41g | 12% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 418mg | 139% |
| Sodium 77mg | 3% |
| Potassium 87mg | 2% |
| Total Carbs 114.37g | 30% |
| Dietary Fiber 0.0g | 0% |
| Sugars 113.77g | 76% |
| Protein 8.9g | 14% |
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