Anyway. Back to today's raspberry & lemon custard tarts! I've actually never tried the raspberry/lemon flavour combo, so today's was a bit of an experiment I must admit. But I'm happy to report it was a successful one! These are really easy to make and don't take a lot of time to do. Not to mention their taste - they're so good.
I won't put any specific measurements for this one. Depending on the number you'd like to make, it's easy to estimate quantities on these ingredients.
Raspberry & Lemon Custard Tarts
2 sheets thawed shortcrust pastry (each made me 9 circles each)
custard (made from powder or store-bought; I used powdered)
Preheat oven to 200C. Cut the shortcrust pastry using a cookie cutter. Generously grease a muffin pan and place the pastry circle in the middle, making sure to press it down to get rid of any gaps. Prick the pastry 2 or 3 times using a fork, to prevent the pastry from puffing up. Bake for 8-10 minutes or until golden. Cool. Spread about 1 teaspoon of lemon butter on the pastry's base, then top with custard. Place the raspberries on the top and dust with icing sugar if desired.