a recipe success!

remember I mentioned I wanted to try a new recipe- for a raspberry franjapani tart?  Well, I made it, and it is really yummy!  plus it looks a treat too.

I had the good idea of sprinkling flaked almonds around the edge, and I think it looks really good that way (plus it lets you know it contains nuts, if you need to worry about that)

And I almost exactly followed the written recipe!  Well, almost.  I thought it needed more raspberries than just a few dotted on top, so I did a thin layer of (frozen- defrosted) raspberries over a sprinkling of almond meal on top of the blind baked crust.  And it’s lovely and moist, and not too sweet either.  A note about the pastry- it was hard to work with so next time I’ll just go with my usual sweet shortcrust pastry recipe, which is a winner everytime.  I’ll have to take a photo of a cut slice so you can see what I mean about the raspberry layer…

Oh! and the progressive dinner for the youth group went really well too.  The chocolate fountain I borrowed was a huge hit with the kids for dessert! 🙂