These small sponge cakes are piped into special Madeleine moulds to create their shell-like shape.
Ingredients
1 Sweet rich flan pastry
For the filling:
115g Ground almonds
115g Icing sugar
2 Eggs
2.5ml (½ tsp) Almond essence
150ml Single cream
300ml Crème fraîche
450g Mixed soft fruits e.g. strawberries, raspberries, redcurrants, blueberries
Tools
K beater
Method
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 fluted flan tin or a 33 x 11cm fluted tranche tin. Chill for 30 minutes then bake blind for 15 minutes, or until barely coloured.
Place the ground almonds, icing sugar, eggs, almond essence and cream in the Kenwood Bowl. 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.
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.
