Mini Raspberry Tarts

For the tart cases, wash the lemon and finely grate the peel. Mix the marzipan paste and egg yolks with your electric mixer, until smooth. Then mix in the butter, icing sugar, vanilla extract, grated lemon peel and salt. Sieve the flour and work into the mixture with your fingers to produce a crumbly dough. Wrap in clingfilm and put into the refrigerator to rest for about 30 minutes.

Preheat the oven to 180°. Divide the pastry into 10 equal-sized portions and roll out on a lightly floured work surface (or between 2 layers of clingfilm) into circles as thick as the back of a knife. Line the tart tins with the pastry circles. Prick the base several times with a fork, line with baking parchment and fill with dried beans. Bake in the preheated oven for about 8 minutes, then remove the beans and the baking parchment and bake for a further 4 minutes, until golden brown. Leave to cool.

For the filling, soak the gelatine in cold water. Puree the raspberries, put into a pan with the sugar, egg and egg yolks and heat, stirring. Push through a fine sieve. Squeeze out the gelatine, add to the mixture and stir until the gelatine has dissolved. Leave the mixture to cool to lukewarm.

Dice the butter and stir into the raspberry mixture. Leave to stand for 5 minutes. Then blend with a hand blender for 3 minutes without letting it foam (if you hold the blender at an angle in the mixture no air pockets will form under the blades). Add the raspberry brandy as you blend. The raspberry cream should be smooth and creamy.