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
- Pre-heat oven to 200ºC/gas mark 6.
- 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.
- 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.
- 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.
- Shake a little cinnamon powder over the raspberries and sprinklewith flaked almonds.
- Serve with cream or custard.
