These delightful raspberry and rosewater cream tarts can be enjoyed as a dessert or a special afternoon tea treat.
Oven Temp: MK5/375F/or 190C.
Make the pastry – put all the ingredients into a food processor and whizz to a smooth dough. If you do not have one, put the egg yolks, sugar and butter into a bowl and mix together with your fingertips and then introduce the flour by degrees until all is incorporated. Then knead gently until smooth. Let the pastry rest for 30 minutes in a cool place. Or buy some sweet ready-made pastry!
Roll out and line a 9 inch flan tin, and keep the pastry hanging over the edges. Press firmly into the base and prick the surface lightly with a fork. Now loosely beat up an egg white and brush over the surface of the pastry – this helps to seal. Put into a preheated oven and cook for about 15-20 minutes until brown. Do not let the pastry go too brown, as it will burn the high sugar content in it . A pale biscuit colour is best. When cooked, remove the pastry left hanging over the tin. Hanging the pastry, prevents the pastry collapsing back into the tin and leaves the tin perfectly lined.
Now take your double cream and whip it to the consistency of custard and then stir in the yoghurt. Sweeten with the icing sugar and then add the rosewater to taste. Crush 4oz (100g) of the raspberries and stir in as well. Pour this raspberry cream into your cooled pastry case and then top with all the other raspberries. Chill for 15 minutes. Now take the raspberry jam and add a little water to it. Bring up to the boil, sieve it into a bowl and cool.When cool, drizzle over the tart. Decorate with red roses and mint leaves.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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