Raspberry and custard tarts recipe

Tick the ingredients you need to add your shopping list.

Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7. Line a baking tray with non-stick parchment pepper.
Unroll the pastry and cut it into six squares. Use a knife to score a 1cm border on each square, being careful not to cut all the way through.
Prick the pastry inside the borders a few times with a fork. Place the pastry squares onto the prepared baking tray.
Bake for 10-15 minutes or until pale and golden. Remove from the oven and reduce the heat to 180 ̊C/160 ̊C fan/gas mark 4.
Press the middle of each square down to create a case. Spread some raspberry jam over each square, inside the border.
In a bowl, stir together the custard, egg and vanilla. Divide evenly amongst the pastry cases. Sprinkle in some white chocolate chips and add some raspberries to each.
Return to the oven for 15-20 minutes or until just set. Allow the tarts to cool slightly before serving.

Per serving: 393kcals, 23.7g fat (6.9g saturated), 39.7g carbs (12.4g sugars), 6.1g protein, 2.4g fibre, 0.143g sodium

Raspberry and custard tarts