Congress Tarts - Panasonic NN-CS596S Operating Instruction And Cook Book

Congress Tarts

Makes 24
Dish: 2 x 12 hole bun tins 32 x 24cm (12
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
Ingredients
350g (12oz) shortcrust pastry
50g (2oz) butter
50g (2oz) caster sugar
1 egg, beaten
3ml ( tsp) almond essence
1/2
75g (3oz) ground rice
raspberry jam
Cooking method
Pre-heat oven on CONVECTION 170°C. Roll out the shortcrust pastry to a thickness of
approximately 3 mm. (1/8"). Cut out 24 circles using a 7.5 cm (3") pastry cutter. Place in
bun tins. Cream together butter and sugar until light and fluffy. Add beaten egg gradually
and then almond essence. Fold ground rice into mixture. Place
base of each pastry round and top with 1tsp of creamed mixture. Place bun tins on shelves
and cook on CONVECTION 170°C. for 20 mins. or until risen and golden brown.
Pastry
"x 9 "), greased
1/2 1/2
-
1/4 1/2
202
tsp of jam in the