Raspberry heart tarts

Raspberry heart tarts

Ingredients of Raspberry heart tarts

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

2 tsp caster sugar

Preparation of Raspberry heart tarts

Preheat oven to 180°C. Place flour, hazelnut meal, icing sugar mixture and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add iced water and process briefly until mixture just comes together. Add more water if required.

Turn pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.

Divide pastry into 4 equal portions. Use a lightly floured rolling pin to roll 1 portion until about 3mm thick. Use a 7cm-diameter pastry cutter to cut 12 discs from the pastry. Line 12 non-stick patty pans with the discs. Repeat with second pastry portion to line 12 more patty pans. Divide raspberries evenly among pastry cases.

Roll third pastry portion until about 3mm thick. Use a 6.5cm-diameter pastry cutter to cut 12 discs. Use a 2.5cm heart-shaped pastry cutter to cut a hole in the centre of each disc. Repeat with remaining pastry portion to make 12 more discs. Place a disc on each pie and press edges to seal. Brush tops with a little whisked egg white. Place sugar in a fine sieve and sprinkle over tarts.

Bake in preheated oven for 15-20 minutes or until golden brown. Remove from oven and set aside to cool for 10 minutes before transferring to a wire rack to cool completely.

Notes and Tips for Raspberry heart tarts

To thaw stand at room temperature, away from direct sunlight, for 2 hours.

To freeze wrap individual tarts in plastic wrap or place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.

Source: Taste.com.au