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Elizabeth Saben
Tartelettes with chocolate custard and raspberries
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Roll out the dough to about 3-5 mm thick. Line the cake tins with the dough and prick into the bottom with a fork.
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Bake the bottoms in the oven in 15-20 minutes until golden brown and crisp. Allow to cool.
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Put the chocolate mixture in the tarts and spread the raspberries over it. Sprinkle before serving with icing sugar.
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Nutrition
340Calories
Sodium0% DV0g
Fat29% DV19g
Protein14% DV7g
Carbs11% DV33g
Fiber0% DV0g
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