Recipe Raspberry tart
Ingredients
- 500g Macphie Macfil
- 55g water
- Raspberry jam
- Pastry tart case
- 5th Avenue® White Icing
- Colour
- Flavouring
Method
Deposit 10g of raspberry jam into the bottom of a pastry case.
Blind bake for 10-15 minutes at 360⁰C, until the pastry is thoroughly baked.
Place Macphie Macfil & water into a machine bowl and beat until fully aerated for approx. 8 minutes.
Once pastry cases are cooled, pipe approx. 50g of Macphie Macfil into the case to create a domed shape.
Place 5th Avenue® White Icing into a microwaveable bowl and heat to approx. 40-45⁰C so that its soft enough to pipe & flow. Add desired flavour & colour and mix.
Transfer into a piping bag and flood the top of the tarts, allow to set.
