Voice of London

The combination of the sweetness of the almond cream and the juice from the cooked berries will be a perfect dessert for Christmas dinner.

Reporter: Phuong Thu Nguyen

Serve: 6

Cooking time: 1 hour

Ingredients:

1 quantity Pate Sucree

1 egg, beaten with 1 tbsp soya, rice, almond or coconut milk

220g mixture of blueberries and raspberries

30g flaked almonds

175g apricot jam

¼ lemon juice

Cold water

Frangipane Filling:

100g dairy-free spread

100g unrefined caster sugar

1 large egg + 1 large egg yolk

110g ground almonds

25g wheat- and gluten free plain flour

2 tbsp Kirsch, crème de cassis or crème de framboise

How to:

-Make the pastry and use to line the 6 tarlet tins and transfer to the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 190C and place a baking sheet in the oven to heat. Line the chilled pastry cases with baking parchment and ceramic beans and transfer to the hot baking sheet in the oven. Bake for 15 mins.

Remove from the oven and lift the parchment and beans out. Brush the beaten egg and milk mixture over the pastry cases and return to the oven for 5-10 mins. Set aside to cool and increase the oven temperature to 200C.

For the filling, in a large bowl, beat the dairy-free spread and sugar together until light and creamy in colour. Gradually add the beaten egg and yolk, beating well after each addition.

Using a large metal spoon, gently stir the ground almonds and flour then stir in the liqueur. Pour the mixture into the tarlet cases, gently spreading it to the edges if necessary, using a round-bladed knife.

Gently press the berries into the feeling, without creaming in too many. Sprinkle with the flaked almonds and bake in the oven for 10-15 mins.

Turn the oven down to 180C and continue baking for 15 mins until the filling is firm to the touch.

Melk the apricot jam with the lemon juiceand water in a small pan. Press through a nylon sieve into a small glass bowl.

Remove the tartlets from the oven and use a pastry brush, generously paint the tops with the apricot glaze. Serve warm or cold with coconut cream or a scoop of Madagascan Vanilla Ice Cream.

Tadaaa, enjoy!