MINI RASPBERRY & MASCARPONE CUSTARD TARTS

Makes 36 mini tarts

Prep time: 10 mins

Cook time: 10 mins

 Ingredients:

• 250g mascarpone

• 1/2 cup brown sugar

• 3 eggs

• 1 tsp vanilla bean paste

• 1/2 cup of thickened cream

• 36 raspberries

• 36 good quality mini sweet pastry cases (store bought)

 Method:

1. Preheat oven to 180 degrees.

2. Combine the mascarpone, brown sugar, eggs and vanilla in a bowl or large jug and whisk until smooth. Gradually add cream, whisking constantly until pale and smooth.

3. Using  a jug, pour the mix into each mini sweet tart shell until about 3/4 full. Bake in the oven for 8-10 mins. Remove and let them cool.

4. Place a raspberry upside down on each tart. Sprinkle with icing sugar and serve.