Raspberry Custard Tarts

15min prep, 32min cook

Serves 12

Ingredients

For the pastry:

175g plain flour, plus a little extra flour for dusting

40g icing sugar

100g butter, diced

2 free range egg yolks

Few drops of vanilla extract

For the filling:

2 free range eggs

2 free range egg yolks

2 tbsps icing sugar, plus extra sifted icing sugar to decorate

1 tsp vanilla extract

300ml double cream

150g raspberries

Little icing sugar, sifted, to decorate (optional)

Method

To make the pastry, add the flour, icing sugar and butter to the bowl of a food processor or mixing bowl and rub in the butter until the mixture resembles fine crumbs. Add the egg yolks and vanilla and mix to a soft ball.

Preheat the oven to 190°C/Fan 170°C/Gas 5. Roll out the pastry on a lightly floured surface and stamp out 9.5cm circles with a plain or fluted biscuit cutter and press into sections of 12 hole buttered muffin tin. Re-roll the trimmings and continue until all sections of the muffin tin are lined. Prick the bases of the tarts with a fork and chill for 30 minutes.

Line each tart case with a square of non-stick baking paper and line with baking beans then bake blind for 8 minutes, remove the paper and beans and bake for 3-4 minutes until bases are crisp and the top edges pale golden.

Reduce oven temp to 170°C/Fan 150°C/Gas 3. To make the filling lightly whisk the eggs, egg yolks, icing sugar and vanilla together, then add the cream and whisk briefly until smooth.

Strain the custard through a sieve into a jug. Pour into the baked tart cases then add 3 raspberries to each. Bake for 15-20 minutes until the custard is just set then leave to cool in the tins. To serve, loosen the tarts with a knife then remove from the tin, serve as they are or lightly dusted with sifted icing sugar.