Monday, 9 July 2012

Rachel Khoo's tartelette aux framboises et amandes

Dang, this was tasty. Quickly thrown together on Saturday afternoon with pastry made by moi. Took a tad longer than the recommended 30 minutes for a 23cm tart. In fact, it spent 30 minutes in the oven reaching a lovely golden colour, came out whilst the jerk chicken cooked, and then went back in (with a foil cover) for another half hour. Delicious warm, equally delicious cold.

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