Name: Raspberry cream tarts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 3 sheets frozen shortcrust pastry, thawed; 300 millilitre thickened cream; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 1/2 cup sour cream; 2 cup frozen raspberries; icing sugar, to dust

Ingredients

3 sheets frozen shortcrust pastry, thawed

300 millilitre thickened cream

2/3 cup caster sugar

1 teaspoon vanilla extract

1/2 cup sour cream

2 cup frozen raspberries

icing sugar, to dust

Method

1.Preheat oven to 220°C (200°C fan-forced). Using a 12cm round pastry cutter, cut 12 discs from pastry sheets. Line a 12-hole (1⁄3-cup) muffin tray with pastry. Freeze for 5 minutes.

2.Remove from freezer and bake for 8-10 minutes or until lightly coloured. Stand in tray for 5 minutes, then transfer to a wire rack to cool.

3.Using an electric mixer, beat cream, 1/4 cup of the sugar and the vanilla in a bowl until soft peaks form. Fold in sour cream until combined.

4.Combine remaining sugar and 2/3 cup water in a medium saucepan. Stir over low heat for 2 minutes or until sugar dissolves. Increase heat to moderate; bring to the boil. Boil, uncovered, for 5 minutes or until slightly syrupy. Remove from heat. Stir in raspberries.

5.Spoon cream mixture into tart shells. Top with raspberries. Serve dusted with icing sugar.

Discard leftover pastry; don’t refreeze.
Note

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Ingredients

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