raspberry and mascarpone tarts

method

A lovely, summery dessert.

Preheat your oven to 170°C/325°F/gas 3. Grease four 10cm loose-bottomed tart tins with a little butter. Divide the pastry into four. Roll out each quarter to the thickness of a Ł1 coin, then line the tins with the pastry. Chill for 20 minutes in the fridge. Cover each pastry case with greaseproof paper, fill with rice or dried beans, and bake blind in the preheated oven for 10 minutes.

Remove the cases from the oven, tip out the rice or beans and take out the lining. Place the cases back in the oven and bake for a further 5 minutes until golden brown. Take the cases out and let them cool down completely.

Whip the yoghurt, mascarpone, icing sugar and orange zest in a mixing bowl until light and shiny. Keep it in the fridge until the pastry cases are cool.

Divide the creamy mix between the cooled pastry cases and level with a spoon. Place the raspberries lightly on the cream – no need to push. Put the chocolate in a heatproof bowl over a pan of simmering water until it has completely melted.

Carefully remove the hot bowl and drizzle each tart with chocolate. Serve straight away or keep in the fridge for later.

Tip: Strawberries or blackberries on top of the tarts will be delicious too.

serves: 4

ingredients

• butter, for greasing
• 1 x 500g pack of sweet shortcrust pastry
• rice or dried beans
• 100ml natural yoghurt
• 250g mascarpone cheese
• 3 tablespoons icing sugar
• zest of ˝ orange
• 250g raspberries
• 100g good-quality dark chocolate (70% cocoa solids)