Ingredients:
Tart Cases:12
Filling:100 gms pineapple slices, 1/2 packet rasberry jelly, 200 gms fruits chopped.
Decoration:100 gms fresh cream, 1 & 1/2 tbsp icing sugar.
Method:
Chop the pineapple pieces and keep aside the syrup. Dissolve jelly in 1 cup of water. Cool and add pineapple syryp. Half set the jelly. Mix the Chopped Fruits in this half set jelly. Pour jelly into tart into cases and refrigerator. Beat cream and sugar till thick.
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