Mini raspberry tarts

makes 12
1 hour 15 minutes

Ingredients

Shortbread case

  • 120g of butter
  • 180g of plain flour
  • 60g of caster sugar
  • 1 egg yolk

For the filling

  • 40g of raspberries
  • 1 1/2 tsp caster sugar
  • 20g of white chocolate, melted
  • 75g of mascarpone
  • 50g of cream cheese, full-fat
  • 1/2 lemon, zested

To decorate

  • raspberries
  • icing sugar

Method

1
Preheat the oven to 180°C/gas mark 4
2
Rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar
3
Add the egg and mix until everything comes together. Form into a ball, which should be soft and smooth - add a drop of water if it's too dry
4
Roll the dough out to approximately 4-5mm thick. Using a cutter larger than the mini muffin pan / tart pan cells, cut out 12 circles (I used a 68mm plain cutter)
5
Press each circle gently into the tin. Prick the base of each twice with a fork
6
Bake in the oven for approx 12 minutes, until lightly browned. Remove from the tin and allow to cool
7
Crush the raspberries with the caster sugar. Spoon a little of the crushed raspberry mixture into the base of each tart case
8
Make the filling by whisking the melted chocolate together with the mascarpone, cream cheese and lemon zest, until thick and smooth
9
Spoon or pipe the creamy filling into the tart cases and pop a raspberry on top. Dust with a little icing sugar before serving