We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
6 Total- 375 g Country Range Shortcrust Pastry
- 500 g fresh raspberries
- 1/2 pint Country Range Custard (Powder or Mix made up to a thick consistency)
- 4 tbsp Country Range Whipping Cream, whipped
- handful of Country Range Pistachio Nuts
- Country Range Apricot Jam, for glaze
Method
-
1
Step 1
Roll out the pastry and place into a tartlet case. -
2
Step 2
Bake blind for approximately 20 minutes at 175°C then allow to cool. -
3
Step 3
Make up the custard to a thick consistency, allow to cool then beat in the whipped cream. -
4
Step 4
Pipe the mixture into the pastry cases, then top with raspberries. -
5
Step 5
Add a little warm water to the apricot jam and glaze the raspberries. -
6
Step 6
Dust the pistachio nuts with icing sugar and bake in the oven until they begin to crystallise. -
7
Step 7
Sprinkle the pistachios over the raspberries and serve.
Ingredients
6 Total- 375 g Country Range Shortcrust Pastry
- 500 g fresh raspberries
- 1/2 pint Country Range Custard (Powder or Mix made up to a thick consistency)
- 4 tbsp Country Range Whipping Cream, whipped
- handful of Country Range Pistachio Nuts
- Country Range Apricot Jam, for glaze
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