Mini Raspberry and Frangipane Tarts

Little sweet pastry tartlets filled with almond frangipane and white chocolate, topped with a raspberry.

Ingredients

125 g		unsalted butter, chilled and cut into cubes
155 g		plain flour
55 g		icing sugar, plus extra, sifted, for dusting
1		large egg yolk
120 g		raspberries
55 g		sugar (for filling)
60 g		unsalted butter, softened (for filling)
1		large egg (for filling)
1 tsp	5 ml	natural vanilla extract
55 g		ground almonds
1 tbsp	15 ml	plain flour (for filling)
60 g		white chocolate, roughly chopped

Place the butter and flour in the bowl of a food processor and process until fine breadcrumbs form.
Add the sugar and egg yolk and process until the dough just comes together, adding 1/2 tablespoon iced water, if necessary. Turn out onto a lightly floured work surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
Lightly grease 24 5cm fluted mini tartlet tins or two 12-hole mini muffin tins. Divide the pastry in half. Roll out each piece between two sheets of baking paper until 2mm thick, scattering with flour where necessary. Cut out 24 rounds from the pastry with a 6 cm cutter. Line each prepared tin with a circle of pastry and trim off any excess. Prick the bases with a fork.
Place in the freezer for 5 minutes. Line the bases with baking paper, pour in some baking beads or uncooked rice and bake for 5 minutes. Remove the paper and beads and bake for another 2–3 minutes, or until just golden. Set aside to cool.
To make the filling, beat sugar and butter in a medium bowl using electric beaters for 30 seconds. Add egg and vanilla and beat for another 30 seconds. Fold in ground almonds, flour and chocolate. Spoon the filling into the pastry cases. Press a raspberry into the top of each tart. Bake for 8–10 minutes, or until the filling is golden and set. Remove from the tins by turning upside down and tapping with the back of a knife handle.