Ingredients Jump to Instructions ↓

  1. 220g (1 cup) caster (superfine) sugar

  2. 300g fresh raspberries

  3. 250g plain (all-purpose) flour

  4. 125g icing (confectioners') sugar

  5. a pinch of salt

  6. 180g unsalted butter, chilled and cubed

  7. 60ml ( 1/4 cup) iced water

  8. 185g ( 3/4 cup) mascarpone cheese

  9. 185ml ( 3/4 cup) cream, lightly whipped

  10. 1 teaspoon vanilla bean paste

Instructions Jump to Ingredients ↑

  1. To make a raspberry syrup, put the caster sugar in a pan with 60ml (¼ cup) of water and stir over low heat to dissolve the sugar. Increase the heat and bring to the boil. Cook until golden, then remove from the heat.

  2. Mash 100g of the raspberries and stir into the syrup. Leave to cool.

  3. Sift the flour, icing sugar and salt in a bowl and stir to combine. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the iced water and mix until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes.

  4. Roll out on a lightly floured surface until 3mm thick, then press lightly into 12 individual tart tins and prick with a fork. Chill for 30 minutes.

  5. Preheat the oven to 200C. Line the chilled pastry with baking paper and add baking weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights. Bake for another 10 minutes, or until the pastry is golden and crisp. Leave to cool.

  6. Remove the pastry cases from the tins and arrange on a serving plate. Mix together the mascarpone, cream and vanilla bean paste and spoon into the cases. Arrange the rest of the raspberries on top and drizzle with the raspberry syrup. Makes 12.


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