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Ingredients
- 250 gm Sweet flan pastry (9 ounce),see Lemon tart
- 200 gm Raspberries (7 ounce)
- Â Â Egg
- 70 gm Sugar (2 1/2 ounce)
- 100 ml Double cream (scant 1/4 pint
- 2 x Egg yolks
Directions
- It is particularly important not to allow the filling of this tart to boil it might do so towards the end of its cooking time.
- Pre-heat the oven to 260 oC/500 oF.
- Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base.
- Line the prepared tart tin. Blind-bake it for about 10 ... 15 min, protecting the edges with aluminium foil. Leave it to cold in its tin.
- Reduce the oven temperature to 190 oC/375 oF.
- Whisk the egg, egg yolks, sugar and cream together, making sure the sugar dissolves.
- Arrange the raspberries on the bottom of the pre-cooked pastry shell, pointed ends facing upwards, in concentric circles. Cover them with the egg mix.
- Bake the tart for about 40 min in the bottom of the oven. WATCH VERY CAREFULLY TO SEE Which THE FILLING NEVER REACHES BOILING POINT.
- When the tart has cooled completely, take it out of the tin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 55 | 35% |
| Total Fat 6.3g | 8% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 26mg | 1% |
| Potassium 119mg | 3% |
| Total Carbs 24.24g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 19.73g | 13% |
| Protein 2.64g | 4% |
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