Ingredients
For the filling:
-
Whole milk 300 ml
-
Double Cream 300 ml
-
10no. Pastry Cases
To assemble:
-
Raspberries 120 g
-
Icing sugar 10 g
Preparation
-
For the filling:
- Place the milk and cream into a pan and bring to a simmer.
- Remove from the heat and whisk in the CARTE D'Or Crème Brulee mix.
- When cooled slightly fill the individual pastry cases and allow to set.
-
To assemble:
- Place theraspberries neatly on top of the set brulee tarts.
- Lightly dust with icing sugar.
