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Raspberry Tarts

by Charlotte Jain (follow)
Dessert (1081)      Treats (84)      Tarts (72)      Berries (33)      Raspberry (28)     
A perfect lunch box treat or fruity dessert!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 12 servings


2 cups plain flour
3 tablespoons caster sugar
150g cold butter
2-3 tablespoons cold water

1 1/2 cup frozen raspberries
1/2 cup caster sugar
Juice of 1/2 a lemon


Sweet shortcrust pastry cases

Place flour, sugar and chopped butter in a mixing bowl.

Using fingertips or a food processor, mix the butter into the flour mixture until the mix resembles rough breadcrumbs.

Add enough cold water to mix through and form a smooth dough.

Completed dough

Lightly knead the dough, then wrap it in cling wrap and chill in the refrigerator for 20-30 minutes.

Once chilled, place the dough on a lightly floured board and roll out to about 3mm thick (or desired thickness).

Dough, ready to roll out with a rollling pin

Cut circles from the dough and use to line the patties of a cupcake baking tray. Blind bake at 180 for 10-20 minutes or until the pastry is golden. Remove from the oven to cool.

Raspberry filling

Place the raspberries, sugar and lemon juice in a microwave-safe bowl.

Microwave on high for 6-8 minutes, or until thickened and jam-like. Remove from the microwave and stir, using a spoon to crush any remaining complete berries.

Completed filling

Spoon the filling into prepared pastry cases and allow to cool in the refrigerator for 20-30 minutes. Dust with icing sugar to serve.

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