Raspberry tart another idea made using Macphie Macfil



  1. Deposit 10g of raspberry jam into the bottom of a pastry case.

  2. Blind bake for 10-15 minutes at 360⁰C, until the pastry is thoroughly baked.

  3. Place Macphie Macfil & water into a machine bowl and beat until fully aerated for approx. 8 minutes.

  4. Once pastry cases are cooled, pipe approx. 50g of Macphie Macfil into the case to create a domed shape.

  5. 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.

  6. Transfer into a piping bag and flood the top of the tarts, allow to set.