Mini bakewell tarts

Mini bakewell tarts

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The ingredient of Mini bakewell tarts

  1. 3 sheets (25cm x 25cm) frozen ready rolled shortcrust pastry, thawed
  2. 2 tbsp raspberry jam
  3. 100g almond meal
  4. 5 tbsp caster sugar
  5. 50g butter, at room temperature
  6. 2 small eggs, lightly beaten
  7. 1/4 tsp almond essence
  8. Flaked almonds, to decorate
  9. Icing sugar, to dust

The instruction how to make Mini bakewell tarts

  1. Preheat oven to 190u00b0C. Use a 7.5cm fluted cutter to cut out 12 discs from the pastry. Press the discs into patty pans or foil tart cases.
  2. develop the base of each acid war in the manner of a little raspberry jam and set aside.
  3. Place the almond meal, sugar, butter, eggs and essence in a food processor and process until smooth. Divide the mixture in the middle of in the midst of the cases.
  4. Sprinkle a few flaked almonds higher than each acid and bake for 20 minutes until puffed and golden. Cool something like a wire rack and help tender romantic dusted next icing sugar.

Nutritions of Mini bakewell tarts

calories: 309.744 calories
fatContent: 19 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 29 grams carbohydrates
sugarContent: 14 grams sugar
fibreContent:
proteinContent: 5 grams protein
cholesterolContent: 45 milligrams cholesterol
sodiumContent: 214.86 milligrams sodium

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