Saturday, 19 October 2013

Indivdiual Raspberry Tarts

Pastry recipes can seem a bit daunting sometimes, especially if you aren't an experienced baker so I wanted to create a simple pastry recipe for you guys.

As long as you have a food processor, the base for these tarts only takes a couple of minutes to make. By chilling the base for a while before adding the filling and baking, I didn't see the need to blind bake the pastry first, again making things a lot easier.

I am really happy with how these turned out. I was so nervous about whether I had the consistency right to allow them to set while cooking. Then I was also nervous that they would be really difficult to get out of the pan. Both of my worries turned out to be unnecessary!

Individual Raspberry Tarts

Makes 10


125 g butter, softened
1 Cup flour
1/2 Cup icing sugar
2 tsp vanilla essence


1 Cup caster sugar
1 1/2 Cups raspberries (fresh or frozen)
3 Tbsp custard powder
1/2 tsp baking powder
3 eggs
2 tsp vanilla essence

1. Make the base by placing all of the base ingredients into a food processor and running until the pastry forms a clump around the blade. With floured hands, divide the pastry into 12 portions and press into the base and up the sides of a greased 12-hole muffin tin. Refrigerate for at least 30 minutes.

2. Preheat oven to 180°C. Place the raspberries and 1 Tbsp water into a saucepan and bring to a simmer to liquify the raspberries. Pass through a strainer to remove the seeds.

3. Place all the filling ingredients into the food processor bowl (wipe it clean first!) and combine. Pour over the chilled bases and bake for 15 minutes, until the filling is set. Leave to cool in the tin before gently removing.

4. Dust with icing sugar before serving.  

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