Strawberry and cream tarts
Author: Justine (HCP)
INGREDIENTS:**
g Eggs, chicken, whole, raw
g Milk, whole, pasteurised, average
g Almonds, flaked and ground
g Cream, fresh, clotted
g Strawberries, raw
ml Vanilla extract, sugar free (HCP added*)
g Butter, unsalted
Directions:
Cut the strawberries into thin slices and set to one side with the cream. Put the butter into 4 silicone muffin moulds, place in the oven and set to 160oc. Combine all the other ingredients mixing well, add a drop of vanilla extract (optional). Add 200mls cold water, pour the batter onto the melted butter, do not stir! Cook for approximately 15 minutes and then leave in the moulds to allow the melted butter to be absorbed back in. Evenly distribute the cream and strawberries between each pastry (add sugar free sweetener to the cream if desired).
Nutrition Information (for entire recipe):
Carbohydrate:
2.11
Calories: 334
Fat:
34.04
Protein:
4.94
Ratio:
4.83:1
Tags:
Sweet
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
