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Berry almond tartlets with white chocolate
Ingredients
- 4oz redcurrant jelly
- 500g raspberries
- 6 mint sprigs
- 100g plain flour
- 85g ground almond
- 85g golden caster sugar
- 85g cold unsalted butter, cut into small pieces
- 2 medium egg yolk
- a few drops of almond extract
- 15g butter, melted, for greasing
- 225g white chocolate
- 175ml double cream
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