Instructions

Roll the pastry out thinly on a floured surface and cut out circles, each one being large enough to line your tartlet tins with plenty of overhang.

Cover the pastry with baking parchment and fill with baking beans or dried macaroni, then bake the cases at 400ºF for about 10 minutes, then remove the paper and weights and bake for another 5 - 8 minutes until golden brown. Set aside to cool.

For the filling, cream together the butter and sugar until light and fluffy. Beat in eggs a little at a time, sprinkling in a little of the ground almonds with each egg to help stop the mixture from splitting

Add the grated lemon zest and raspberry powder and fold in the remaining ground almonds and flour until combined, then spoon the mixture evenly into the tart cases, spreading it carefully and evenly.

Bake at 400º F for 10 minutes, until the mixture is firm to the touch and a light golden colour, then remove from the oven and set aside to cool.

For the raspberry jelly:
Mix the sugar with 300ml cold water in a large heatproof bowl, then add raspberries, Stir until well mixed.

Put the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, cover and turn down the heat as low as it will go.

Leave for an hour, topping up the water as necessary. Remove the bowl from the pan and leave it to completely cool.

Line a sieve with muslin or some other thin material and put it over a tall bowl, then tip in the fruit and juices. Leave to drain for about an hour, stirring once or twice without pressing the fruit through.
You should be left with about 500ml juice. Taste and stir in a little more sugar, or indeed lemon juice, if necessary.

Put the gelatin leaves into cold water to bloom. Once pliable, heat about 200ml of the raspberry juice in a small pan and stir in the gelatin until completely dissolved.Stir back into the rest of the juice. Pour the jelly into well-oiled moulds which match the diameter of your tartlet tins. Leave to set, then transfer the jellies carefully onto your tartlets.

For the cream:
In the bowl of a stand mixer combine all the ingredients.

Whisk on high until soft peaks form, 1-2 minutes.

Pipe onto your tartlets.