Summer berry fizz tartlets

Latest comments and suggestions

• Fatface

  08 May 2009

  Fatface commented on this recipe

  If you can't get hold of fresh clotted cream, you can always make your own. You'll need un-homogenised milk, the kind of full-cream milk that has the cream rising to the top of the bottle (or carton). Put this in a pan and heat until the edges of the milk begin to fizz - it should be hot but DON'T let it boil. When the edges are fizzling, take the pan off the heat and set aside to cool. Cover and put in fridge overnight. In the morning, skim off the now thickened, clotted cream. The amount of milk you use will depend on how many people you want to serve.

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• Scrumpy Jack Flash

  26 July 2010

  Scrumpy Jack Flash rated and commented on this recipe

  

  These were very nice tartlets but a word of warning don't cook the pastry for too long keep a eye on them as they overcook very quickly.

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http://www.bbcgoodfood.com/recipes/2268/

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Ingredients

• half a 375g pack sweet dessert pastry
• 1 egg white , beaten
• 3 tbsp flaked almonds
• 3 tbsp golden caster sugar
• 227g punnet of strawberries , preferably small ones
• 150g punnet of raspberries
• splash of Champagne
• handful of mint leaves
• 113g tub Cornish clotted cream

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Difficulty and servings

Makes 12 tartlets

Preparation and cooking times

Cook 45 mins

Ingredients

• half a 375g pack sweet dessert pastry
• 1 egg white , beaten
• 3 tbsp flaked almonds
• 3 tbsp golden caster sugar
• 227g punnet of strawberries , preferably small ones
• 150g punnet of raspberries
• splash of Champagne
• handful of mint leaves
• 113g tub Cornish clotted cream

Per serving

155 kcalories, protein 2g, carbohydrate 10g, fat 12 g, saturated fat 6g, fibre 1g, sugar 2g, salt 0.1 g

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