This delicious raspberry & mint cream tartlets are a nice treat that is easy to prepare and everyone will love them!

Equipment: Hart 175 mm J7 Pot
Prep time: 20 mins
Cooking time: 30 mins
Serves: 8 people

Ingredients

For the Pastry:
1 pkt frozen puff pastry, thawed
(400 g)
For the Filling:
1 cup milk (250 ml)
8 fresh mint leaves
4 egg yolks
¼ cup caster sugar (50 g)
¼ cup cake wheat flour (30 g)
2 tsp cornflour (10 ml)

For the Topping:
250 g fresh raspberries
2 tbsp raspberry jam, melted (30 ml)
Fresh mint leaves
Icing sugar, to dust

Method

1. Preheat oven to 190ºC.
2. Grease 6 loose-bottomed tartlet cases.
3. Roll pastry over top of cases, removing the excess pastry from the sides of the tins.
4. Cover each case with a square of baking paper, fill with baking beans/rice and bake blind (without filling) for 10 minutes.
5. Remove baking beans/rice and paper, and bake for 5 minutes until pastry is golden brown.

For the Filling:

1. Meanwhile, in a medium saucepan, pour milk and add mint; slowly bring to a boil.
2. In a mixing bowl, beat egg yolks and caster sugar together until pale and slightly thicker; then beat in flours.
3. Remove milk from heat and remove the mint leaves.
4. Gradually pour milk into egg and sugar mixture whilst whisking.
5. Return mixture to pan and continue to cook, stirring continuously until mixture boils and thickens.
6. Remove from heat, allow to cool and cover with cling wrap to prevent skin from forming.
7. Remove pastry from oven and allow to cool before removing from the cases and placing on a wire rack.
8. Fill each pastry with the mint-infused mixture, top with raspberries and brush with jam.
9. Top each tart with small mint leaves, dust with icing sugar and serve.