Mini Raspberry Tartlets

 Looking for an elegant yet effortless dessert? These Mini Raspberry Tartlets fit the bill perfectly. With a crispy pastry shell, whipped cream filling, and tangy raspberries topped with a glossy jam drizzle, they’re light, pretty — and really satisfying.

They’re perfect for afternoon tea, a dinner party, or whenever you want something small but special.

Ingredients:

• small all-butter pastry tartlets
• raspberries
• double cream for whipping
• raspberry jam (seedless, important)

Method:

1. Take the tartlets and lay them out. Spoon a teaspoonful of the jam into the tartlet and spread out.
2. Whip up your cream until it forms peeks - again similar to my banoffee pie tartlets you can add sugar to the cream if you want or not (just my preference).
3. Dollop a good amount of whipped cream onto the tartlet and spread slightly.
4. Add some raspberries on top - you can chop them but I liked the whole look better.
5. In a small bowl add a good heaped dessertspoonful of raspberry jam and a little cold water and whisk until you have a runny 'sauce'. Drizzle over the top of the tarts when ready to serve.

Optional: You could also puree the raspberries in a food processor, strain them through a sieve and add some icing sugar for a different sweeter sauce/drizzle.