Summer Berry Fizz Tartlets
Indulge in the beauty of a delightful Strawberry and Raspberry Tart, boasting a crispy and nutty sweetness that perfectly complements the fresh, vibrant flavors of summer berries. Cradled in a flaky dessert pastry shell and adorned with a hint of Champagne, this dessert is further elevated by a dollop of luxuriously rich Cornish clotted cream, creating a harmonious and alluring treat for any gathering.
— Constant Cookbook
Ingredients
- half a 375g pack sweet dessert pastry
- 1 egg white , beaten
- 3 tbsp flaked almonds
- 3 tbsp golden caster sugar
- 227g punnet of strawberries , preferably small ones
- 150g punnet of raspberries
- splash of Champagne
- handful of mint leaves
- 113g tub Cornish clotted cream
Instructions
- Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a £2 coin. Cut out 12 circles of pastry to fit a bun tin, re-rolling trimmings as needed. Line the tin with the pastry rounds, then brush with egg white. Crumble over the almonds and sprinkle over 2 tbsp of the sugar. Bake for 20-25 minutes until golden and starting to go sticky. Leave to cool.
Prep Time
PT45M
Yield
Makes 12 tartlets
Nutrition
- Calories: 155 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.1 milligram of sodium
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