Serves:  12-16

Preparation Time:  45 minutes

Cooking Time:  15 minutes

INGREDIENTS

Short Crust Pastry:

1.5 cup flour

1/3 cup icing sugar

¼ tsp salt

½ cup butter, cut into blocks

1 egg yolk

Milk, if necessary

Alternatively, you can use store-bought short crust pastry

Filling:

½ cup whipping cream

225g cream cheese

170g white chocolate, melted

1 tsp vanilla essence

Fresh raspberries

Icing sugar

Edible flowers

METHOD

Pastry:

Put the flour, icing sugar and salt into a food processor.

Add the butter to the food processor and pulse until it resembles fine breadcrumbs. Add the egg yolk and pulse again until the mixture comes together. If it seems too dry, add a few drops of milk.

Using your hands, press the dough together and wrap in clingfilm. Leave in the fridge to chill for 30 minutes.

After chilling, roll out the dough until 0.5cm thick. Grease your molds well then carefully press in the rolled dough. Use your fingers to get in the ridges. Use a knife to trim the edges.  Refrigerate for a further 30 minutes.

Preheat the oven to 200C. place baking paper in each mold then fill with baking beans. Bake for approximately 10 minutes, until just golden brown. Remove the baking paper and beans and bake for a further 4 minutes. remove from the oven and allow to cool completely.

Filling:

Whisk the cream until stiff peaks form.

In a separate bowl, whisk the cream cheese until softened, smooth and fluffy.

Add the melted and cooled white chocolate to the cream cheese with the vanilla essence, mix until well combined.

Carefully fold the whipped cream into the cream cheese mixture until well combined.

Fill each tart shell with the mixture then top with the fresh raspberries. Allow to set in the fridge for a minimum of 4 hours.

To serve, dust with icing sugar and garnish with edible flowers.