Mini raspberry tarts

1 hour 15 minutes


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


Preheat the oven to 180°C/gas mark 4
Rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar
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
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)
Press each circle gently into the tin. Prick the base of each twice with a fork
Bake in the oven for approx 12 minutes, until lightly browned. Remove from the tin and allow to cool
Crush the raspberries with the caster sugar. Spoon a little of the crushed raspberry mixture into the base of each tart case
Make the filling by whisking the melted chocolate together with the mascarpone, cream cheese and lemon zest, until thick and smooth
Spoon or pipe the creamy filling into the tart cases and pop a raspberry on top. Dust with a little icing sugar before serving