adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry heart tarts
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Ingredients:
  • 300g (2 cups) plain flour
  • 100g (1 cup) hazelnut meal
  • 80g (1/2 cup) icing sugar mixture
  • 175g butter, chilled, cubed
  • 80ml (1/3 cup) iced water
  • 240g (2 punnets) raspberries
  • 1 egg white, lightly whisked
  • 10.00 gm caster sugar
Instructions:
  • Preheat your oven to 180°C. In a food processor, combine flour, hazelnut meal, icing sugar mixture, and butter until it forms fine breadcrumbs. Slowly add iced water and process until the mixture just comes together. Add more water if needed.
  • On a lightly floured surface, gently knead the pastry until smooth. Form it into a disc and chill in the fridge for 30 minutes to rest.
  • Divide the pastry into 4 equal portions. Roll one portion using a lightly floured rolling pin until it is approximately 3mm thick. Use a 7cm-diameter pastry cutter to create 12 discs. Place the discs into 12 non-stick patty pans. Repeat with the second pastry portion to line another 12 patty pans. Evenly distribute the raspberries among the pastry cases.
  • Roll out the third portion of pastry until it's approximately 3mm thick. Using a 6.5cm-diameter pastry cutter, cut out 12 discs. Next, use a 2.5cm heart-shaped pastry cutter to make a hole in the center of each disc. Repeat the process with the remaining pastry portion to create 12 more discs. Seal each pie by placing a disc on top and pressing the edges. Brush the tops with some whisked egg white and finish by sprinkling sugar over the tarts using a fine sieve.
  • Bake until golden brown in a preheated oven for 15-20 minutes. Let cool for 10 minutes, then transfer to a wire rack to cool completely.

Similar Recipes