Raspberry Tartlets

Preheat the oven to 180°C (approximately 350°F). Roll the puff pastry out on a floured surface and cut out 4 rounds each 14-15 cm (approximately 6 inches) in diameter. Butter 4 mini springform pans (each 12 cm or approximately 5 inches in diameter) and line each with a round of puff pastry, fitting it in bottom and up sides. Prick the puff pastry in the bottom of each pan with a fork. Fill each tart shell with the dried beans. Bake until golden brown, 15-20 minutes. Remove the beans and let the pastry cool in the pans.