pakeeza
04-27-2014, 10:15 PM
http://i58.tinypic.com/34gofvp.jpg
Recipe Ingredients
1 crème patisserie
250g strawberries halved
125g kiwi sliced
125g peach sliced
2 tbspraspberry jam
Recipe Method
Preheat the oven to 180degreeC. Lightly grease a round 8 inch loose based, fluted flan (tart) tin
Roll out the pastry between two sheets of baking paper to fit the base and side of the tin. Line the tin with the pastry and trim away any excess. Refrigerate for 20 minutes. Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper. Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach. Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies. Strain and then brush over the fruit with a pastry brush
Recipe Ingredients
1 crème patisserie
250g strawberries halved
125g kiwi sliced
125g peach sliced
2 tbspraspberry jam
Recipe Method
Preheat the oven to 180degreeC. Lightly grease a round 8 inch loose based, fluted flan (tart) tin
Roll out the pastry between two sheets of baking paper to fit the base and side of the tin. Line the tin with the pastry and trim away any excess. Refrigerate for 20 minutes. Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper. Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach. Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies. Strain and then brush over the fruit with a pastry brush