Raspberry Frangipane Tarts

Ingredients

For the tarts

• 210g frozen ready-rolled puff pastry
• 25g lemon flavour biscuits turned into crumbs
• ½ tsp lemon rind finely chopped
• 125g white marzipan cut into thin slices
• 150g frozen raspberries
• 4 tbsp brandy
• 20g flaked almonds lightly toasted
• 1 tsp cinnamon powder

To serve

• 100ml vegan custard or whipping cream

Method

1. Pre-heat oven to 200ºC/gas mark 6.
2. Roll the pastry out very lightly to make a 27.5cm square and then cut out four circles approx 13cm diameter. Place each one in a small 12cm loose bottom tartlet tin/or Yorkshire pudding tins so that a little of the pastry comes up the side.
3. Mix the lemon rind, biscuit crumbs and, keeping a border of 1cm around the edge of the pastry, sprinkle a heaped teaspoon over the base. Then cover with marzipan slices and place 14 or 15 raspberries upright on top.
4. Drizzle 1 tbsp brandy over the fruit on each tart, place on a heated baking tray and bake for approx 20 minutes until the pastry is golden and rises around the edges.
5. Shake a little cinnamon powder over the raspberries and sprinklewith flaked almonds.
6. Serve with cream or custard.