Food and Travel Magazine | Clotted cream and raspberry brulée tartlets
Clotted cream and raspberry brulée tartlets
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Ingredients
- 150g plain flour
- 150g butter
- 75g caster sugar
- 75g rice flour
- grated zest of ½ lemon
- 12-cup fairy-cake tin or 6 loose- bottomed tartlet tins, about 2.5cm in diameter
- cook’s blowtorch
- 2 egg yolks
- 200g clotted cream
- 80g caster sugar
- seeds from 1 vanilla pod
- 250g raspberries
- 3tbsp icing sugar
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