Raspberry Pancake Tarts.
Ingredients:
- 200 g SanLucar raspberries
- 300 g wheat flour, sieved
- 600 ml of milk
- 8 eggs
- 10 g butter
- 450 g of curd
- Salt
- Sugar
- Powdered sugar for sprinkling
Preparation:
- Mix flour, milk and eggs with a pinch of salt in a bowl. Let the dough rise for 15 minutes.
- Add in portions to a small, buttered pan and bake the pancakes on both sides till they are golden brown.
- Add the curd to a bowl and fold in the raspberries. If the curd is too firm, add some milk. If necessary, sweeten with sugar.
- Spread the curd cream over two pancakes and stack them on top of each other.
- Finally, add a third pancake, decorate it with raspberries and sprinkle with powdered sugar.
