Summer berry fizz tartlets
- Preparation and cooking time
- Cook:
- Plus cooling
- Easy
- Makes 12 tartlets
Skip to ingredients
- half a 375g pack sweet dessert pastry
- 1 egg whitebeaten
- 3 tbsp flaked almonds
- 3 tbsp golden caster sugar
- 227g punnet of strawberriespreferably small ones
- 150g punnet of raspberries
- splash of champagne
- handful of mintleaves
- 113g tub Cornish clotted cream
Nutrition: per serving
- kcal155
- fat12g
- saturates6g
- carbs10g
- sugars2g
- fibre1g
- protein2g
- salt0.1glow
Method
step 1
Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a £2 coin. Cut out 12 circles of pastry to fit a bun tin, re-rolling trimmings as needed. Line the tin with the pastry rounds, then brush with egg white. Crumble over the almonds and sprinkle over 2 tbsp of the sugar. Bake for 20-25 minutes until golden and starting to go sticky. Leave to cool.
