1 stick (8 Tbsp) 115 g (4 oz) butter, cut into small pieces
2 cups (225 g) 8 oz flour
7 fl oz (200 ml) milk, plus about 3 tbsp (60 ml) to bind
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1.25 ml (1/4 tsp) ratafia flavouring
flaked almonds, toasted
1. Rub the butter into the flour. Bind to a firm dough with about 45 ml (3 tbsp) milk.
2. Butter ten 7.5 cm (3 inch) fluted brioche tins and place on a baking sheet. Roll out the pastry thinly and use to line the tins. Chill for 20 minutes. Bake blind in the oven at 200°C (400°F) mark 6 for 15 minutes.
3. Whisk together the milk, eggs, caster sugar and ratafia flavouring. Pour into the pastry cases. Scatter toasted almonds on top. Reduce oven to 180°C (350°F) mark 4 and bake for a further 1 5-20 minutes until just set. Leave to cool before serving.
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