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Rooms  Tariff  Availability

 

Ingredients. (Serves 6 - 8)

Pastry.

100grs/4oz butter

150grs/6oz plain flour

50grs/2oz ground almonds

1 tsp icing sugar

Filling

1 x 200ml tub crème fraiche (plus 4 tbsps for serving)

4 tbsps Drambuie

250grs/9oz fresh raspberries

3 tbsps sugar

2 large eggs

Method

Whizz the pastry ingredients in a processor until like fine breadcrumbs.

Mould into a 7 inch flan dish, then cool in the fridge.

Place on a hot tray and bake at 350F/180C/160C(fan)/Gas 4 for 20 to 25 mins. Allow to cool.

Beat together the sugar, eggs, the 200 ml crème fraiche and 2 tbsps Drambuie. Pour the mixture into the pastry case and arrange the raspberries on top.

Bake in the oven at 375F/190c/170C(fan)/Gas 5 for about 35 mins, until just set.

Beat together the remaining crème fraiche & the 2 tbsps Drambuie and serve with the warm tart.