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    You are in: Home / Recipes / Custard and Almond Tart With Raspberries Recipe
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    Custard and Almond Tart With Raspberries

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lene's Note:

    A spanish sweet custard tart that's lovely warm or chilled.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 180 degrees centigrade.
    2. 2
      Use the pastry to line a shallow 23cm fluted flan tin.
    3. 3
      Fill with crumpled foil and blind bakefor 10 minutes until set and golden.
    4. 4
      Place the sugar and the cornflour in a pan and stir in the milk unti well blended.
    5. 5
      Bring to the boil then remove from the heat.
    6. 6
      Allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
    7. 7
      Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
    8. 8
      Bake for 20 minutes until set and golden.
    9. 9
      Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.

    Ratings & Reviews:

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    Nutritional Facts for Custard and Almond Tart With Raspberries

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 519.9
     
    Calories from Fat 246
    47%
    Total Fat 27.4 g
    42%
    Saturated Fat 8.3 g
    41%
    Cholesterol 126.4 mg
    42%
    Sodium 300.0 mg
    12%
    Total Carbohydrate 62.3 g
    20%
    Dietary Fiber 4.1 g
    16%
    Sugars 34.6 g
    138%
    Protein 8.1 g
    16%

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