Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 1/2 cup self raising flour
- 125grams butter
- 1/4teaspoons almond extract
- 500grams frozen raspberries
- 3 eggs
- 3/4 cup caster sugar
- 3/4 cup almond meal
- 2packets shortcrust pastry
- 300milliliter thickened cream (to serve)
Method
Step 1 of 7
Place raspberries and caster sugar in a non-stick saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat and simmer for 8-10 minutes or until mixture thickens. Transfer to a bowl and place in fridge to cool for 20 minutes or until needed later in this recipe.
Step 2 of 7
Preheat oven to 180°C.
Step 3 of 7
Place flan cases in foil on a baking tray. Spoon cooled raspberry mixture over the base of flans.
Step 4 of 7
Use an electric mixer or hand beater to beat together the butter, extra caster sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond meal and flour until well combined.
Step 5 of 7
Spoon mixture over flans. Use a small flat-edged knife to spread evenly. Bake for 30 minutes until golden.
Step 6 of 7
Meanwhile, line a tray with paper towel. Spread remaining raspberries on tray and set aside to thaw.
Step 7 of 7
Serve tarts with thawed raspberries and cream.
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