FAST ED’S KITCHEN
THE BROCCOLI IN THIS DIVAN SOAKS UP THE CHEESY SAUCY FLAVOURS FOR A DELISH SERVING OF GREENS EVEN THE KIDS WILL DEVOUR!
EASYSCHNAPPS RASPBERRY AND HAZELNUT TART
Preparation time 15 mins
Cooking time 45 mins
Serves 12
4 punnets raspberries
215g caster sugar
½ cup breakfast marmalade
175g unsalted butter, at room temperature
½ tsp ground cinnamon
¼ tsp ground cloves
1 free-range egg
1 free-range egg yolk
¼ cup butterscotch schnapps
125g plain flour, plus extra 1 Tbsp
175g hazelnut meal
250g mascarpone
150ml thickened cream
½ cup icing sugar, plus extra, to dust
2 tsp vanilla paste
Chopped pistachios, to serve
STEP 1 Preheat oven to 190°C fan-forced (210°C conventional). Combine 2 punnets raspberries in a medium saucepan with 75g of the sugar, marmalade and ¼ cup water. Cook over medium heat for 20 minutes, until thickened. Set aside to cool.
Put butter, remaining sugar and spices in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until light. Beat in egg, yolk and 2 Tbsp of the schnapps, then fold in flour and hazelnut meal.
