Bakewell Tart

Sweet pastry
Raspberry Jam
Crème Almond
Lemon icing
Chocolate
Method
1. Line the base of a pie tin with pastry and dock the base.
2. Cover the base with a layer of raspberry jam.
3. Place the crème almond on top of the jam.
4. Bake in an over 160°C until the pastry is crisp and the crème
almond has risen and set.
5. Leave to cool before icing

Crème Almond

Sugar 500 gm 1k 5k
Almonds 500 gm 1k 5k
Butter 500 gm 1k 5k
Eggs 10 20 100
Rum 50 mls 100 mls ½ bottle
Method
1. Beat the Sugar, almonds and butter until creamed.
2. Add the eggs slowly making sure the mix does not split.
3. Add the rum.

Lemon Icing

Icing sugar
Lemon Juice
Chocolate
Method
1. Sift the icing sugar into a bowl and slowly mix in the
lemon juice until you have a smooth thick paste.
2. Let down with hot water to suit your needs.
3. Melt the chocolate and place into a piping bag
4. Cover the top of the tart with lemon icing and then
immediately pipe lines of chocolate into the icing 1cm
apart.
5. Take a knife and pull lines through the icing first one way about
2cm apart and then in the opposite direction between your first set
of knife pulls. Leave the icing to set.