Tart cases
To make the pastry, blend 250gms plain flour, 25gms almond meal, 100gms caster sugar and 150gms unsalted butter, in a food processor or by hand, to a fine bread crumb consistency.
Add 1 whole egg and enough cold water to make smooth dough. Bring together, wrap in cling wrap and refrigerate for 30 mins.
To cook, roll out the dough, on baking paper with a little flour, to 3mm thick. Cut out circles to fit your tart tins and line well greased tins. Blind bake for 10-15 mins or until cooked and slightly golden. Remove beans/rice and set aside to cool.
Lemon curd
In a saucepan, mix together 1 cup lemon juice, 1/2 cup sugar, 1 tsp cornflour and 2 eggs. Heat over med-low heat, stirring constantly until it thickens. Turn off heat and add 125gms cubed butter, stirring until melted.
Pour through sieve into a bowl and place in fridge to cool down. Once cold, fold through 150mls of whipped cream and spoon into cooled tart shells.
Raspberries
Bring to boil 1/2 cup sugar and 1/2 cup water. Take off stove and add 4 finely shredded mint leaves. Spoon this syrup through fresh raspberries, tossing gently until lightly coated. Spoon raspberries onto curd in tartlets and serve.
