Raspberry ricotta tarts

There is nothing quite like homemade pastry for flavour and texture. I have used shallow patty tins (5cm x 1cm deep) and a 6cm cutter, but you can make 12 and use deeper tins and an 8cm cutter. Served warm or at room temperature, these tarts are best eaten on the day they are made as the pastry does not remain crisp. Serve for afternoon tea or as a dessert with whipped creamed flavoured with vanilla and extra fresh raspberries.

Makes 24 Sweet short pastry

125g butter, at room

temperature ½ cup icing sugar 2 egg yolks 1 ½ cups plain flour Pinch salt

Filling

2 large eggs, lightly beaten 200g good quality ricotta 50g butter, melted and

cooled 2 Tbsp brandy 2 Tbsp caster sugar ¾ cup ground almonds Finely grated zest and

juice of 1 lemon 24 small fresh raspberries Icing sugar for sprinkling Raspberry powder for

sprinkling, optional To make the pastry, place the butter, sugar and egg yolks in a wide shallow bowl. Using a wooden spoon gently mix, without beating. Gradually work in the flour with a pinch of salt. Turn out on a lightly-floured bench, bring together and press it out to a round disc. Wrap and place in the fridge for 1 hour. Remove pastry from the fridge and roll out to about 3mm thickness. Cut out 24 x 6cm rounds and press into shallow patty tins. Prick the bases with a fork and chill for 30 minutes. Heat the oven to 180C. For the filling, place the eggs, ricotta, butter, brandy and sugar in a bowl and lightly beat. Stir in the ground almonds, lemon zest and juice. Place 1 raspberry in each pastry case. Divide the egg mixture evenly among the pastry cases, making sure you keep it within the pastry, and mound up the mixture a little. Bake for 20-25 minutes or until golden and the filling is firm to the touch. Remove from the oven and leave to cool for 1 minute before removing from the tins. Serve tarts warm or leave to cool to room temperature. Sprinkle with icing sugar and raspberry powder, if using.