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| LIME AND RASPBERRY TART |
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Impress your guests with this
sophisticated dessert,which can be
made in advance and kept in the fridge
until ready to serve. Just top with the
raspberries at the last minute
Serves
6-8
- 1 quantity or 250g/8oz sweet
shortcrust pastry
- 300g/10oz fresh raspberries
- Icing sugar
For the filling
- 1/2 cup/4 fl oz lime juice
- 1 1/2 cups/12 fl oz cream
- 1/2 cup/4 fl oz coconut cream
- 1/2 cup caster sugar
- 4 eggs, lightly beaten
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Roll out the pastry until it ’s 3mm/1/8in
thick. Place the pastry in a deep
23cm/9in round tart tin and refrigerate
for 30 minutes.
Line the pastry case with non-stick
baking paper and fill with baking
beans or dried rice. Bake in a pre-
heated oven at 180 °C, 350 °F, Gas 4
for 5 minutes. Remove the baking
beans and paper and return to the
oven to bake for a further five minutes.
To make the filling, combine the
lime juice, cream, coconut cream, caster sugar and eggs. Pour the filling
into the pastry base and cook for 25
minutes or until just set.
Refrigerate the tart until it’s cold and
top with fresh raspberries to serve. Top
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| HONEY BISCUITS WITH MIXED BERRIES |
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These quick-to-cook honey-flavoured
b i s c u i t s s a n d w i c h e d w i t h a
scrumptious mixture of thick cream
and succulent berries are the perfect
teatime treat
Serves
6-8
- 1/4 cup caster sugar
- 2 tbsp honey
- 1/2 cup plain flour
- 1 egg white
- 45g/1 1/2oz butter, melted
For the filling
- 3/4 cup/6 fl oz thick cream
- 2 tbsp icing sugar
- 2 tsp grated lime rind
- 500-600g (1-1 1/4lb)mixed berries
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To make the biscuits, place the sugar, honey,flour,egg white and butter in a
bowl and stir until smooth. Drop
spoonfuls of the mixture, well spaced
apart, on to greased baking trays and
bake in a preheated oven at 180 °C, 350 °F, Gas 4 for 8-10 minutes, or
until the biscuits are a dark golden
colour. Remove from the oven and
cool biscuits on wire racks until they
are crisp.
To make the filling, mix together the
cream, icing sugar and lime.
To serve, place a honey biscuit on a
serving plate and top with a dollop of
cream mixture and a handful of mixed
berries. Top with another honey
biscuit and sprinkle with icing sugar. Top
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| PEACHES AND BERRIES IN BAKED CREAM |
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A delicious combination of peaches
and berries baked in a rich but light
cream, flavoured with vanilla extract
Serves
6
- 4 eggs
- 1/3 cup caster sugar
- 1 1/3 cups/10 3/4 fl oz cream
- 1 tsp vanilla extract
- 3 tbsp flour
- 2 peaches, sliced
- 1 cup mixed fresh berries
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Place the eggs, caster sugar, cream
and vanilla extract in a bowl and beat
until frothy.
Sift the flour over the egg mixture
and whisk until smooth.
Pour 3/4 cup of the cream mixture
into a greased 23cm/9in pie dish. Bake
in a preheated oven at 160 °C, 315 °F, Gas 3 for 5 minutes, or until the cream is just set.
Remove the dish from the oven and
sprinkle the peaches and berries over
the baked cream. Pour the remaining
cream mixture over the fruit and bake
for 15-20 minutes, or until set. Serve in
wedges with ice cream. Top
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