These mini tarts combine the zesty freshness of lemon, the sweet burst of raspberries, and the smooth richness of custard in a delicate pastry shell, making them an irresistible treat for any occasion. 100g cold butter, cubed 2 large egg yolksFor the topping: In a food processor, blend the flour, icing sugar, and salt. Add the butter and pulse until the mixture resembles breadcrumbs.
Mix in the egg yolk and just enough water to form a dough. Wrap in cling film and chill for 30 minutes. Preheat the oven to 180°C. Roll out the pastry on a lightly floured surface and cut out circles to fit into mini tart pans. Press the pastry gently into each pan, trim the edges, and prick the bottoms with a fork. Line each with baking paper and baking beans, and bake for about 10 minutes. Remove the beans and paper, and bake for another 5 minutes until golden. Allow to cool. In a bowl, whisk the egg yolks, sugar, and cornflour. Pour the hot milk over the egg mixture, whisking continuously.
Once the custard has set and the tart shells are cool, spoon the custard into each tart shell. Top each tart with fresh raspberries and a sprinkle of lemon zest for garnish.
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