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|1||each||Pampas Shortcrust Pastry|
|14||g||White Wings Cornflour|
|1||each||Fresh Raspberries (Packet)|
|340||g||Fortune Fragrant Jasmine Rice (For blind baking)|
Preheat the oven at 180 degrees and lightly grease six eight-centimetre tartlet tins.
Slice the Pampas Shortcrust Pastry into quarters and then place them over the tins and trim the edges – ensure you do this step gently to avoid ripping the pastry down the middle. Using a fork, pierce the base of the pastry to allow built up steam to escape during the baking process. The holes will also ensure the surface will remain flat and not inflate.
Lay cling-wrap over the pastry and put a spoon-full of Fortune Fragrant Jasmine Rice in the tartlet shell, then place the pastry covered tins on a baking tray and blind bake them for 10 to 12 minutes. Then, remove the rice-filled plastic from each tin and cook for a further two to five minutes, or until they are golden brown. It is important to remember, times will vary depending on the type of oven you are cooking with.
Over the stove on medium heat, whisk together the White Wings Corn Flour and 200ml of cream until it creates a smooth paste with no lumps. Then, slowly add the remaining cream, Nutella and salt and bring to a boil for three minutes or until it thickens. Once it becomes a thick paste, remove the pot off the heat.
Pour the warm Nutella filling into the cooled tartlets and refrigerate for three hours or until the mixture sets. To serve, places couple of fresh raspberries on top of the Nutella filled tartlet.