Mini Raspberry Tarts
Makes 12. Takes 1 hour 15 minutes.
⏱️ Prep: 75 min🍽️ Makes 12
Ingredients
| 120 g | butter (shortbread case) | |
| 180 g | flour (shortbread case) | |
| 60 g | icing sugar (shortbread case) | |
| 1 pc | egg yolk (shortbread case) | |
| 80 g | raspberries/blackberries (filling) | |
| 1 1/2 tsp | 7.5 ml | icing sugar (filling) |
| 40 g | melted white chocolate (filling) | |
| 75 g | mascarpone (filling) | |
| 50 g | cream cheese (filling) | |
| 1/2 | lemon zest (filling) | |
| — | raspberries (to decorate) | |
| — | icing sugar (to decorate) |
Instructions
- Heat the oven to 180°C.
- Rub the butter into the flour until it looks like coarse breadcrumbs. Stir in the sugar as well.
- Add the egg and stir until absorbed. Form a ball, which should be soft and elastic; if the dough is dry, add a few drops of water.
- Roll out the dough to about 2–3 mm thickness. Using a round cutter larger than a mini muffin / tart mould, cut out 12 circles (I used a 68 mm cutter) (makes about 17).
- Carefully press each circle into the mould. (They break very easily when removing, even if greased with oil!! Try lining the mould with metal foil, then a little grease and then the dough!) Prick the base of each one twice with a fork.
- Bake in the oven for about 12 minutes, until lightly browned. Remove from the mould and leave to cool.
- Crush the raspberries with the sugar. Pour a little of the crushed raspberry into the base of each tart (it is very runny!! Strain it or thicken it somehow)!
- Make the filling by stirring the melted chocolate together with the mascarpone, cream cheese and lemon zest until it firms up and becomes smooth.
- Pour the mixture into the tart and place a raspberry on top. Dust with a little icing sugar before serving.