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Raspberry and grated parmesan tart

Tuesday 10 December 2002

Ingrédients

- Mix together 100g softened butter with 100g icing sugar, 60g ground almonds, 40g grated parmesan, 1 egg and 30g flour.

- Place the pastry case in a tin and blind bake at 160°c for 30 minutes.

- After cooking, place the raspberries onto the pastry case and cover with raspberry or apricot jelly.

- Sprinkle with icing sugar or parmesan and serve with a red berry coulis or some crème anglaise.

Based on a recipe by Frédéric Maupu

Accueil

Fromage

Keywords

  • A table
  • Anglais
  • Facile
  • Traditionnelle


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