RASPBERRY AND PEAR TARTS
SERVES: 4 PREP: 20 MINS COOK: 20 MINS 275g (9oz) low-carb pastry (see p97) 125ml (4fl oz) whipping cream 1 large ripe dessert pear (about 175g (6oz), peeled and cored) 275g (9oz) fresh raspberries Handful of edible flower petals (optional) 1. Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil four 10cm (4in) round fluted tart tins. 2. Roll out the pastry until 3-4mm thick. Roughly cut out 4 rounds slightly larger than the tins. Press each pastry round into a tin and trim the excess with a sharp knife. 3. Place a layer of foil over the top of each pastry case, then fill with dried beans. Bake for 20 mins until the pastry is crisp. Leave to cool in the tins and then lift the beans and foil out. 4. Whip the cream until it forms soft peaks. Purée the pear in a blender then fold into the cream. 5. spread the cream mixture evenly across each of the tart cases and arrange the raspberries on top. Finish with a scattering of edible flower petals and berries, if you like. Per serving: cals 493, sugar 9g, fat 37g (sat fat 19g)