How to make raspberry and marscapone tartlets

Mix 250g Marscapone, 2 tablespoons of brown sugar and 1 1/2 teaspoons of vanilla essence in a bowl.

Place glad wrap over mixture and refrigerate for 30 minutes.

Place 2 table spoons of caster sugar, 1 cup of plain flour and 100 grams of unsalted butter in a food processor and process.

Your mixture should be light and crumbly.

Add 1 egg yolk and 1 1/2 tablespoons of chilled water to the processor.

The pastry should look like this.

Need pastry into a ball then cover in glad wrap, refrigerate for 30 minutes.

Preheat oven to 200 Celsius.

Butter your tray in each case.

Roll out the pastry on a bed of flour.

With a cookie cutter, cut out fractions of your pastry.

Place each cutting in a slot.

Bake pastries in oven for 10 minutes until a golden brown colour.

When golden brown, transfer pastries to a wire rack.

Let pastries cool for 10 minutes.

Place Marscapone in the pastries, about 1 tablespoon each pastry.

Place 2-3 raspberries on each pastry.

Sift icing sugar on each pastry, now you're done.