Raspberry Portuguese tarts ingredients
Deep filled vanilla custard tarts with buttery melt in the mouth pastry and dotted with juicy jewel like summery raspberries.
• Makes 12 • Prep: 30 minutes • Chill: 30 minutes • Cook: 35 minutes
Cook’s tip: As small tart cases are a bit fiddly to make, why not make double the quantity if you have two muffin tins. Line both tins, chill and bake the tarts then freeze half of the plain tart cases, defrost and fill later for an easy dessert.
