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Small red fruit crumble squares with almonds and lemon
Delicious squares with shortcrust pastry, filled with a silky almond and lemon cream, topped with fresh red fruit and a crunchy crumble. Ideal for a snack or a light dessert.
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Cost Breakdown
Critical Success Points
- • Achieve a coarse sandy texture for the shortcrust pastry
- • Properly temper the hot milk with the egg‑sugar‑cornstarch mixture
- • Cook the cream without letting it stick, stirring constantly
- • Bake until the crumble is golden without burning
Safety Warnings
- • Be careful of hot milk splatters.
- • Handle the knife carefully while cutting.
- • Use kitchen gloves or a protective sleeve when removing the dish from the oven.
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