Raspberry Tartlets

Method

1. Preheat the oven to 200°C/180°C Fan/Gas 6.

2. To make the pastry, rub the flour, icing sugar and butter together until the mixture resembles breadcrumbs. Or place the flour, icing sugar and butter in a food processor and pulse. Then add the egg and combine until the mixture forms a ball.

3. Place the dough on to a floured surface. Roll it out. Cut eight rounds big enough to line the base and sides of the tins. Chill in the fridge for 20 minutes.

4. To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. Leave to cool.

5. To make the crème pâtissière, place the milk and vanilla in a saucepan. Heat until the milk it is just scalded (just on the point of boiling).

6. Place the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.

7. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until the custard becomes very thick.

8. Pour into a bowl, allow to cool then cover with clingfilm and chill in the fridge until cold. Once cold, pour in the double cream, whisking constantly. Spoon this crème pâtissière into the tart cases and return to the fridge to chill.

9. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl. Arrange the raspberries to stand upright on the crème pâtissière then brush the warm glaze over the top.

Preparation time: 1-2 hours. Cooking time: 10-30 minutes. Serves: 8

Ingredients

Pastry

175g plain flour, plus extra for dusting

2 tbsp icing sugar

100g butter, chilled, cut into small pieces

1 egg, beaten

Crème Pâtissière

150ml whole milk

1 tsp vanilla extract

25g caster sugar

25g plain flour

1 free-range egg

75ml double cream

Raspberry Topping

4 tbsp raspberry jam

450g raspberries

You will need 8 small 10cm loose-bottomed metal tart tins and some baking beans

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