Saturday, 19 February 2011
Jane's little Berry Tarts!
These were made in the Deluxe Mini Muffin Pan with sweet shortcrust pastry dibbed to perfection, cooked blind (remember to prick the bottom of the pastry otherwise it will puff up.) and left to cool. For the filling I mixed extra thick double cream with crème fraiche and a touch of vanilla flavoured icing sugar and piped it into the empty pastry cases using the star nozzle on my easy accent decorator. The berry topping was a mix of berries left to marinate in a little lemon juice and icing sugar just until the the berries started to give up a little of their juice... amazing! This was made from memory because while I was scoffng them we were all all quizzing Jane on how she'd made them. I hope I got it right Jane? They'll tasted delicious either way!