Raspberry Portuguese tarts
Raspberry Portuguese tarts Deep filled vanilla custard tarts with buttery melt in the mouth pastry and dotted with juicy jewel like summery raspberries. Makes 1
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Cooking tools:
- Food processor
- Muffin tin
- Cookie cutter
- Rolling pin
- Pie weights
- Fine-mesh sieve
- Pitcher
- Kitchen scale
- Whisk
- Fork
- Chef's knife
- Parchment paper
- Oven
- Mixing bowl
- Measuring spoon
Ingredients
- 175g (6oz) plain flour, plus a little extra flour for dusting
- 40g (1½oz) icing sugar
- 100g (4oz) butter, diced
- 2 egg yolks
- Few drops of vanilla extract
- 2 eggs
- 2 tablespoons icing sugar, plus extra sifted icing sugar to decorate
- 1 teaspoon vanilla extract
- 300ml (½ pint) double cream
- 150g (5oz) raspberries
- Little icing sugar, sifted, to decorate, optional
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