250 grams cream cheese, at room temperature
1/3 cup icing sugar, plus extra for dusting
1 teaspoon vanilla extract
finely grated zest 1 large lemon
1 large egg, size 7
¼ cup ground almonds (almond meal)
1½ sheets butter puff pastry, thawed
2 punnets raspberries
1 egg, lightly beaten
Preheat the oven to 180°C fan bake.
Grease a flat baking tray and line with baking paper.
Filling: Place the cream cheese, icing sugar, vanilla and lemon zest in a bowl and beat with a wooden spoon to combine. Add the egg and almonds and use a whisk to make a smooth filling. If time permits, chill for 20 minutes to firm up a little.
Cut the full pastry sheet into 4 squares and the half sheet into 2 squares. Place on the baking tray.
Spoon the cream cheese mixture into the centre of the six squares. Don’t spread it out. Top the filling with 5-6 raspberries, piling them up. Brush the edges of the pastry with the beaten egg and fold in the corners and gently pinch the edges to seal the seams but leaving the tops open.
Brush the pastry with the beaten egg. If the pastry is soft at this stage, place the tray in the fridge for 20 minutes to firm up the tarts.
Bake for about 25 minutes until the pastry is golden brown and crisp.
To serve: Dust with icing sugar and serve warm or at room temperature.