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Berry almond tartlets with white chocolate
- 4oz redcurrant jelly
- 500g raspberries
- 6 mint sprigs
- 100g plain flour
- 85g ground almonds
- 85g golden caster sugar
- 85g cold unsalted butter , cut into small pieces
- 2 medium egg yolks
- a few drops of almond extract
- 15g butter , melted, for greasing
- 225g white chocolate
- 175ml double cream
Directions:View on BBC Good Food
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