Nougat Tarts Recipe
Ingredients
| 175 g. / 6 oz. rich shortcrust pastry | ||
| 60 ml. /4 tablespoons raspberry jam | ||
| 1 egg white, stiffly beaten | ||
| 125 g. / 4 oz. sugar | ||
| 50 g. / 2 oz. ground almonds | ||
| 125 g. / 4 oz. desiccated coconut | ||
| 15 ml. / 1 tablespoon milk | ||
| Dash of almond essence | ||
| Cherries | 6 , halved | |
Directions
PREPARING TART
Roll out the dough to about .75 cm./ 1/4 in.thick.
Cut into 8 cm./3 in.circles with a pastry cutter, then line 12 well-greased patty tins with the circles.
Spread a teaspoon of jam over the bottom of each tin.
Combine all the remaining ingredients, except the glace cherries.
Divide the mixture among the cases and top each one with a cherry half.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 20 to 25 minutes, or until the filling has set and the pastry is golden brown.
Roll out the dough to about .75 cm./ 1/4 in.thick.
Cut into 8 cm./3 in.circles with a pastry cutter, then line 12 well-greased patty tins with the circles.
Spread a teaspoon of jam over the bottom of each tin.
Combine all the remaining ingredients, except the glace cherries.
Divide the mixture among the cases and top each one with a cherry half.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 20 to 25 minutes, or until the filling has set and the pastry is golden brown.
Chef
