Simple yet sumptuous - this fruity desert is quick to prepare and
still has wow factor.
Serves: 6-8
Preperation Time: 25 minutes plus chilling and
cooling
Cooking Time: 30-35 minutes
Tools: Kenwood Kitchen Machine, K Beater
Ingredients
1 quantity sweet rich flan pastry
For the Filling:
115g (4oz) ground
almonds
115g (4oz) icing sugar
2 eggs
2.5ml (½ tsp) almond essence
150ml (¼ pint) single cream
300ml (½ pint) crème fraîche
450g (1lb) mixed soft fruits e.g. strawberries, raspberries,
redcurrants, blueberries
Method
1. Preheat the oven to
190°C/375°F/gas 5. Roll out the pastry on a lightly floured surface
and use to line a 23cm (9 inch) fluted flan tin or a 33 x 11cm (13
x 4½ inch) fluted tranche tin. Chill for 30 minutes then bake blind
for 15 minutes, or until barely coloured.
2. Place the ground almonds, icing sugar, eggs, almond essence and
cream in the Kenwood Bowl.
3. Using the K Beater at minimum speed, mix together until smooth.
Pour into the pastry case and
bake for 15-20 minutes or until set.
4. Transfer the tart to a cooling rack and leave until cold. Spread
the crème fraîche over the top of the
tart and pile the soft fruits on top.