Categories
 30Mins Prep Time |
 15Mins Cook Time |
 ModerateSkill Level |
tarts
Ingredients
- 1 tsp Unflavoured Gelatin
- 125 ml Milk
- 4 tsp sugar
- 1 tbsp All-purpose flour
- 1/4 tsp Almond Extract
Crust
- 65 grams All-purpose flour
- 2 tbsp sugar
- 1/8 tsp Salt
- 3 tbsp Butter softened
- 4 tsp Icing sugar
- 100 grams Raspberries
Cooking Instructions
- In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes.
- For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray.
- Bake at 190° for 12-15 minutes or until golden brown. Cool on a wire rack.
- In a small bowl, beat cream until it begins to thicken. Add icing sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.