Mini raspberry tarts
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These Mini Raspberry tarts with a hint of lemon are perfect afternoon teatime treats and great to take along for a summer picnic too!
Ingredients
Shortbread case
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
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Mini raspberry tarts
