Mini raspberry and almond tartlets with custard

Preheat the oven to 180°C/gas mark 4

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, sprinkling in a little of the ground almonds at the same time to help emulsify the mixture

Add the grated lemon zest then fold in the remaining ground almonds and plain flour

Pipe or spoon the mixture evenly into the pastry cases, making sure it is spread evenly and not to overfill the cases. Bake for 10 minutes, until the mixture is firm to the touch and light golden in colour. Remove the bakewell tarts from the oven

These can be served while still warm, or cooled completely to serve later if making ahead. When ready to serve, add the apricot jam in a small pan on a medium heat and allow to soften to liquid form

Place the raspberries neatly on top of each tartlet to decorate. Use a pastry brush to gently coat the berries with the apricot glaze

Pour a pool of the warm custard onto each serving dish and sit the individual tartlets on top. Garnish with a few mint leaves to serve