Recipes
Briony Williams' raspberry tarts
Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table
Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table
(2 votes)
Cook: 43 Mins
Serves: 12
Price: 40p per serving
Nutritional Information
Each 71g serving contains
Energy
838kj
200kcal
838kj
200kcal
10%
Fat
12.8g
12.8g
High
18%
18%
Saturates
6.7g
6.7g
High
34%
34%
Sugars
7.8g
7.8g
Med
9%
9%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1180kj/282kcal
Typical energy values per 100g:
1180kj/282kcal
Ingredients
100g unsalted butter, softened, plus extra to grease
125g plain flour
50g ground almonds
25g caster sugar
1 medium egg yolk
1 egg, beaten with 1tsp water, to glaze
200g reduced fat crème fraîche
200g fresh raspberries
30g Cadbury Mini Eggs, chopped
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole bun tin with a little butter.
2
Mix together the flour and almonds in a large bowl. In another bowl, beat the butter and sugar until smooth. Add the yolk, mix to combine; stir in the flour mixture. Tip out onto a floured surface; bring to a dough with your hands. Wrap in clingfilm and chill for 30 mins.
3
On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles, each 8cm, using a cookie cutter – re-roll any offcuts as necessary. Press into the holes of the prepared tin, prick the bases with a fork and brush with the egg glaze. Bake for 13-18 mins until golden; set aside to cool.
4
Divide the crème fraîche between the cooled pastry cases. Top each with 3 raspberries, then sprinkle over the chopped mini eggs before serving.