For the Filling
500g of fresh raspberries, seeded and chopped into small pieces without stems
2 tablespoons of powdered sugar
1 tablespoon of lemon juice
For Assembly
1 package of pre-made puff pastry, thawed
2 tablespoons of melted butter
For Brushing
1 egg yolk
For Decoration
Fresh mint leaves
1 tablespoon of powdered sugar for dusting
For the Filling
500g of fresh raspberries, seeded and chopped into small pieces without stems
2 tablespoons of powdered sugar
1 tablespoon of lemon juice
For Assembly
1 package of pre-made puff pastry, thawed
2 tablespoons of melted butter
For Brushing
1 egg yolk
For Decoration
Fresh mint leaves
1 tablespoon of powdered sugar for dusting
Step 1
In a bowl, combine the raspberries, powdered sugar, and lemon juice
Let it rest for 2 hours
Cut out four rounds of puff pastry (16cm in diameter)
Assemble the tart shells by placing them into 8cm-diameter removable tart molds - there will be some leftover dough
Step 2
Poke the pastry with a fork to prevent it from bubbling up during baking
Distribute the raspberry filling evenly among the tarts
Drizzle the melted butter on top and close the tart shells (using the leftover dough)
Baste the tops of the tarts with the egg yolk and bake at high heat for 25 minutes
Dust with powdered sugar and decorate with fresh mint leaves.
