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The original recipe with guaranteed success is for 8 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
For 8 small tins approx. 10 cm in diameter, greased
How it's done
Mix the flour, linseed, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
On a surface lightly dusted with flour, roll out the dough to approx. 4 mm thick, cut out circles (each approx.12 cm diameter), place into the prepared tins. Prick the dough base firmly with a fork.
Blind bake for approx. 18 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove the tart bases from the tins and leave to cool on a rack.
Mix the cream with all the ingredients up to and including the sugar.
Divide the crème among the tart bases, top with berries and dust with icing sugar.
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