Berry Sponge Tartlets

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BLACKBERRIES improve the motor and cognitive function of the brain. Their polyphenol content provides a protective effect, whilst manganese has been proven to decrease the risk of epilepsy.

Berry Sponge Tartlets

Serves 4
2 eggs * 85g (3oz) caster sugar * 55g (2oz) self-raising flour * 30g (1oz) cornflour * ½tsp baking powder * 30g (1oz) butter * 4 tsp raspberry jam * handful of blueberries, raspberries and blackberries * 140g (5oz) reduced fat crème fraîche * 1 tsp icing sugar * 1 tsp vanilla essence

Pre-heat the oven to 200°C/400°F/Gas 6. Lightly whisk the eggs, then add the sugar and whisk again until the mixture becomes pale and creamy. Sieve in the flour, cornflour and baking powder, folding in with a metal spoon. Grease 4 small, individual tins with the butter. Spoon in the mixture and cook for 10 minutes in the oven. Transfer to a rack to cool. Then spread a teaspoon of raspberry jam on each of the tartlets. Mix together the crème fraîche, icing sugar and vanilla essence, then spoon onto the tartlets. Arrange fresh blueberries, raspberries and blackberries on each tartlet. Serve with a dusting of icing sugar.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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