Mini raspberry and frangipane tarts

MAKES 24

125 g (4½ oz/½ cup) unsalted butter, chilled and cut into cubes

155 g (5½ oz/1¼ cups) plain (all-purpose) flour

55 g (2 oz) icing (confectioners’) sugar, plus extra, sifted, for dusting (optional)

1 large egg yolk

120 g (4¼ oz) raspberries

FILLING

55 g (2 oz/¼ cup) sugar

60 g (2¼ oz/¼ cup) unsalted butter, softened

1 large egg

1 teaspoon natural vanilla extract

55 g (2 oz/½ cup) ground almonds

1 tablespoon plain (all-purpose) flour

60 g (2¼ oz) white chocolate, roughly chopped

1  Place the butter and flour in the bowl of a food processor and process until fine breadcrumbs form. Add the sugar and egg yolk and process until the dough just comes together, adding ½ tablespoon iced water if necessary. Turn out onto a lightly floured work surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

2  Meanwhile, preheat the oven to 180°C (350°F/ Gas 4). Lightly grease 24, 5 cm (2 inch) fluted mini tartlet tins or two 12-hole mini muffin tins.

3  Divide the pastry in half. Roll out each piece between two sheets of baking paper until 2 mm (¹/₁₆ inch) thick, scattering with flour where necessary. Cut 24 rounds from the pastry with a 6 cm (2½ inch) cutter. Line each prepared tin with a circle of pastry and trim off any excess. Prick the bases with a fork. Place in the freezer for 5 minutes. Line the bases with baking paper, pour in some baking beads or uncooked rice and bake for 5 minutes. Remove the paper and beads and bake for another 2–3 minutes, or until just golden. Set aside to cool.

3  To make the filling, beat the sugar and butter in a medium bowl using electric beaters for 30 seconds. Add the egg and vanilla and beat for another 30 seconds. Fold in the ground almonds, flour and chocolate. Spoon the filling into the cooled pastry cases. Press a raspberry into the top of each. Bake for 8–10 minutes, or until the filling is golden and set. Remove from the tins by turning upside down and tapping with the back of a knife handle. Dust with extra icing sugar, if desired.