Almond Custard Cups
Category: Cakes and Bakes
Servings
Makes 18 Cups
Ingredients
Pastry
175g (6oz) plain flour
pinch of salt
115g (4oz) butter
55g (2oz) ground almonds
55g (2oz) caster sugar
1 egg yolk
2-3 x 5ml spoons (2-3 tsp.) water to mix
Filling
600ml (1 pint) prepared cold custard
approx. 1/2 x 2.5ml spoon (1/4 tsp.) almond essence
225g (8oz) fresh fruit in season - i.e. blackberries, strawberries, raspberries, grapes
15g (1/2oz) flaked almonds, lightly toasted
icing sugar, sieved for dredging
Method
To make pastry, sift flour and salt together in a large bowl and rub in butter until it resembles breadcrumbs. Stir in ground almonds and sugar. Add egg yolk with enough water to form a firm dough. Knead lightly until smooth. Roll out pastry thinly and use to line 18 x 8cm (3 inch) deep, straight-sided patty tins. Prick pastry bases and bake blind at 200øC, 400øF, Gas Mark 6 for 15-20 minutes. Leave to cool. For the filling, add almond essence to custard and whisk until smooth. Spoon into pastry cups. Arrange fruit on top and sprinkle with toasted almonds. Dredge with icing sugar just before serving. PER SERVING 156 Kcal, fat 8.5g saturated 3.6g, salt 0.2g, carbohydrate 17.1g, sugar 8.4g, fibre 0.9g
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