Recipe - Individual Plum Pies With Vanilla Bean Ice Cream

225 g Fresh Raspberries
125 g Fromage Frais;
(approximately)
150 g Raspberry Conserve;
(approximately)
Icing Sugar; (for dusting)

PASTRY CASES
250 g Plain Flour
75 g Icing Sugar
One half Vanilla Pod Seeds
2 Egg Yolks
100 ml Double Cream

1. Mix the flour, sugar and vanilla together and add the creamed butter,
egg yolks and cream.

2. Bring this together until you have a dough and leave to rest in the
fridge for 2 to 3 hours, wrapped in cling film.

3. Remove from fridge and roll out thinly.

4. Place into individual 4 inch tart moulds leaving One half an inch over hang
all around the moulds. This allows for shrinkage during cooking.

5. Prick each tart with a fork to avoid rising and line each tart with tin
foil and baking beans (or rice or lentils).

6. Bake in a moderate oven Gas Mark 5 / 180ºc for approximately 20
minutes.

7. Check the pastry is cooked (by tasting the overhanging pastry) and
remove from the oven and trim with a sharp knife to ensure the tart cases
look neat and tidy.

8. Allow to rest until cool and turn out carefully.

9. Fill each mould (when cool) with a little fromage frais to just line
them, and arrange the fresh raspberries on top.

10. Melt the conserve down with a little water and when dilute but still
thickish, pass through a sieve.

11. Glaze each tart and serve.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.