Ingredients. (Serves 6 - 8)
150grs/6oz plain flour
50grs/2oz ground almonds
1 tsp icing sugar
1 x 200ml tub crème fraiche (plus 4 tbsps for serving)
4 tbsps Drambuie
250grs/9oz fresh raspberries
3 tbsps sugar
2 large eggs
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.