Raspberry Tarts

Combine flour, icing sugar mixture and butter in a food processor and process until the mixture resembles breadcrumbs.

Add egg and process until mixture just comes together. Turn pastry out on to a lightly floured surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 45 minutes.

Meanwhile, to make the crème patissiere, combine milk and mint in a saucepan and bring to a simmer. Remove from heat and stand for 10 minutes for flavours to infuse. Strain into a jug.

Whisk egg yolks, sugar and flour in a bowl until thick and pale. Pour 1/4 of the milk into the egg mixture, whisking to combine, then gradually add remaining milk.

Cut pastry dough in half and roll out each portion until 3mm thick. Line 8 x 8cm loose-based tart tins, pushing gently into sides of tins. Prick bases with a fork. Chill for 30 minutes.

Line each tart case with baking paper and fill with dried beans or rice. Blind bake for 15 minutes. Remove paper and beans and bake a further 5 minutes or until pastry is golden and crisp. Cool completely.

Roughly crush half of the raspberries and fold through the crème patissiere. Remove pastry shells from tins and fill with crème. Top with remaining raspberries and brush with jam. Garnish with mint..