Royal Tunbridge Wells Lifestyle Dec 2019 / Jan 2020
The fantastic festive issue is here, packed with local events, Christmas fun, delicious recipes, chef Michael Caines plus travel to Oman and advice on buying a new home.
The fantastic festive issue is here, packed with local events, Christmas fun, delicious recipes, chef Michael Caines plus travel to Oman and advice on buying a new home.
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C hristmas<br />
MINI CHOCOLATE &<br />
RASPBERRY TARTS<br />
So, you're not a fan of mince meat and<br />
dried fruit? Christmas is a challenging<br />
time then. Just as well to have<br />
these delicious Christmas pudding<br />
alternatives for the big day. Recipes<br />
from egg experts Clarence Court<br />
Prep: 30 mins | Cook: 30 mins to 1 hour<br />
Serves 6<br />
INGREDIENTS<br />
For the pastry:<br />
150g (5oz) plain flour<br />
4 level tbsp icing sugar<br />
Pinch of salt<br />
100g (3½ oz) unsalted butter<br />
1 Burford Brown egg yolk<br />
For the filling:<br />
4 tbsp raspberry conserve<br />
284ml carton whipping cream<br />
2 tbsp liquid glucose<br />
200g bar dark chocolate<br />
50g (1¾ oz) unsalted butter<br />
Few drops of vanilla extract<br />
Fresh raspberries and chocolate curls or<br />
fans, to serve<br />
Icing sugar, to dust<br />
METHOD<br />
Pre heat the oven to 180°C (350°F, gas mark 4).<br />
Pour flour, icing sugar and salt into a bowl and stir.<br />
Cut the butter into smaller pieces before adding it to<br />
the flour and rubbing together.<br />
Add the Burford Brown egg yolk and bind together<br />
(if required, add 1-2tbsp of water to get the desired<br />
consistency). Wrap the pastry in cling film and leave<br />
to chill it for around 15 mins.<br />
Roll the pastry and use it to line the tins. Prick<br />
the bottom of the pastry and line with backing<br />
parchment and baking beans before putting it in the<br />
oven to bake for 12-15 minutes.<br />
Remove the baking parchment and baking beans<br />
then return to the oven to bake for a further 3-5<br />
minutes or until the pastry is cooked through.<br />
Take out of the oven and leave to cool. Remove the<br />
pastry from the tin and cover the bases with jam.<br />
For the chocolate filling, carefully bring cream to the<br />
boil and remove from the heat. Stir in liquid glucose<br />
and pour over the chocolate, stirring until it's<br />
melted. Add butter and vanilla extract and stir until<br />
melted. Pour the chocolate into the cases. Chill until<br />
filling has set. <strong>Dec</strong>orate with raspberries to finish.<br />
THESE HEAVENLY CHOCOLATE<br />
TARTS ARE NOT ONLY A<br />
MOUTHFUL OF CHOCOLATE<br />
RASPBERRY HEAVEN, BUT THEY<br />
ARE ALSO SO EASY TO MAKE.<br />
19