appetite magazine
Raspberry Portuguese tarts
 
 
Serves: 12
Ingredients
  • 175g plain flour
  • 40g icing sugar
  • 100g butter, diced
  • 2 egg yolks
  • few drops vanilla extract
  • Filling
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 300ml double cream
  • 150g raspberries
Method
  1. For the pastry, add flour, icing sugar and butter to a bowl and rub until the mixture resembles fine crumbs.
  2. Add the egg yolks and vanilla extract and mix to a ball.
  3. Preheat the oven to 190C/Gas5.
  4. Roll out the pastry and stamp out 9.5cm circles with a biscuit cutter and press into sections of 12-hole buttered muffin tin.
  5. Prick the bases with a fork and chill for 30 mins.
  6. Line each tart case with non-stick baking paper and baking beans then bake blind for 8 mins, then remove the paper and beans and bake for 3-4 mins until bases are crisp. Reduce oven temp to 170C/Gas3.
  7. To make the filling lightly whisk the eggs, egg yolks, icing sugar and vanilla extract then add the cream and whisk until smooth.
  8. Strain the custard into a jug.
  9. Pour into the baked tart cases then add 3 raspberries to each.
  10. Bake for 15-20 mins until the custard is just set leave to cool in the tins.
  11. Serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/raspberry-portuguese-tarts/