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
- For the pastry, add flour, icing sugar and butter to a bowl and rub until the mixture resembles fine crumbs.
- Add the egg yolks and vanilla extract and mix to a ball.
- Preheat the oven to 190C/Gas5.
- Roll out the pastry and stamp out 9.5cm circles with a biscuit cutter and press into sections of 12-hole buttered muffin tin.
- Prick the bases with a fork and chill for 30 mins.
- 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.
- To make the filling lightly whisk the eggs, egg yolks, icing sugar and vanilla extract then add the cream and whisk until smooth.
- Strain the custard into a jug.
- Pour into the baked tart cases then add 3 raspberries to each.
- Bake for 15-20 mins until the custard is just set leave to cool in the tins.
- Serve.
