These French style raspberry and passion fruit tarts are light and fresh - perfect for a summer picnic!

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PREP: 1 hour
COOK: 15 minutes
TEMP: 170° c
SERVES: 10

INGREDIENTS:

400 g fresh raspberries
4 passion fruits, halved Icing sugar, for dusting
480 g plain flour
150 g unrefined icing sugar
1 tsp poppy seeds
Finely grated zest of 1 unwaxed lemon
120 g cold unsalted butter, diced, plus extra for greasing
6 free-range medium egg yolks
3-4 tbsp cold water
Sea salt
50 g unrefined caster sugar
500 g mascarpone
2 tsp orange-blossom water

STEP 1: MAKE THE PASTRY
Combine the plain flour, unrefined icing sugar, poppy seeds and lemon zest in a mixer. Slowly add the butter and beat at medium speed for 5 minutes, then add 2 egg yolks. Add 1 tablespoon cold water and mix for a few minutes (you may need to add more water if the mixture looks dry). Increase the speed and beat until everything comes together into a ball. Wrap in cling film and chill in the fridge for at least 1 hour.

STEP 2: MAKE THE CREAM
Put 1 egg yolk and the caster sugar sugar in a clean mixer bowl. Beat at medium-high speed until they have combined to make a creamy liquid and most of the sugar has dissolved. Add the mascarpone and orange-blossom water and whisk for a moment, to bring everything together. Store in the fridge until needed (it keeps for up to 3 days).

STEP 3: PREPARE THE PASTRY CASES
Lightly grease twelve 10cm loose-bottom tart tins. Grate a thin layer of chilled pastry into one of the tins. Use your fingers to press and mould the pastry into the tin. Continue with the rest of the tins. Rest them in the fridge for 15 minutes.

STEP 4: BAKE THE PASTRY CASES
Pre-heat the oven to 170°C/325°F/Gas mark 3. Bake the pastry cases for about 15-20 minutes, until lightly coloured but not golden. Leave to cool for a few minutes, then carefully remove the pastry from the tins and cool completely on a cooling rack.

STEP 5: ASSEMBLE THE TARTS
Spoon some orange blossom cream into each pastry case and top with a few raspberries. Scoop the passion fruit pulp out and place on top of the raspberries. Lightly dust with icing sugar and serve.

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