Bakewell Tarts Recipe

• 2 x Ready made pastry tartlet shells, about 4-5" in diameter
• 50 gm Raspberries, extra to decorate
• 2 tsp Caster sugar Icing sugar, to dust Hot custard, to serve
• 50 gm Butter, room temperature
• 50 gm Caster sugar
• 1 x Egg
• 50 gm Grnd almonds Grated rind of 1 lemon Few drops vanilla extract

1. Preheat the oven to 200C/400F/Gas 6.
2. 1 In a small bowl, mash together the raspberries and caster sugar and set aside.
3. 2 For the Filling: With an electric whisk, beat together the butter, sugar, almonds, breadcrumbs, lemon rind and vanilla essence.
4. 3 Spread the mashed raspberries in the base of the pastry cases and spoon over the filling.
5. Bake for 15 min till golden brown and hard.
6. 4 Variation: Instant fillings which could be used instead of the raspberry mix are: strawberry jam, whole blueberries, lemon curd etc.
7. 5 Remove the cooked tarts from the oven.
8. Place a tart in the centre of a plate and pour round a little custard.
9. Dust with icing sugar and serve.

shells, raspberries, sugar icing sugar, butter, sugar, egg, lemon

Taken from cookeatshare.com/recipes/bakewell-tarts-76124 (may not work)