Recipes
Recipes

Briony Williams' raspberry tarts

Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table

Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table

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(2 votes)
Cooking Time

Cook: 43 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 40p per serving

Nutritional Information

Each 71g serving contains

Energy
838kj
200kcal
10%
Fat
12.8g
High
18%
Saturates
6.7g
High
34%
Sugars
7.8g
Med
9%
Salt
0.05g
Low
1%
of your reference intake.
Typical energy values per 100g:
1180kj/282kcal

Ingredients

100g unsalted butter, softened, plus extra to grease

125g plain flour

50g ground almonds

25g caster sugar

1 medium egg yolk

1 egg, beaten with 1tsp water, to glaze

200g reduced fat crème fraîche

200g fresh raspberries

30g Cadbury Mini Eggs, chopped

Method

1
Preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole bun tin with a little butter.
2
Mix together the flour and almonds in a large bowl. In another bowl, beat the butter and sugar until smooth. Add the yolk, mix to combine; stir in the flour mixture. Tip out onto a floured surface; bring to a dough with your hands. Wrap in clingfilm and chill for 30 mins.
3
On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles, each 8cm, using a cookie cutter – re-roll any offcuts as necessary. Press into the holes of the prepared tin, prick the bases with a fork and brush with the egg glaze. Bake for 13-18 mins until golden; set aside to cool.
4
Divide the crème fraîche between the cooled pastry cases. Top each with 3 raspberries, then sprinkle over the chopped mini eggs before serving.