Clotted cream and raspberry brulée tartlets

Serves Makes 12 small or 6 individual tartlets




  • For the shortbread
  • 150g plain flour
  • 150g butter
  • 75g caster sugar
  • 75g rice flour
  • grated zest of ½ lemon
  • 12-cup fairy-cake tin or 6 loose- bottomed tartlet tins, about 2.5cm in diameter
  • cook’s blowtorch

For the filling

  • 2 egg yolks
  • 200g clotted cream
  • 80g caster sugar
  • seeds from 1 vanilla pod
  • 250g raspberries
  • 3tbsp icing sugar


Preheat the oven to 180°C/350°F/ Gas 4. Rub the flour, butter, caster sugar and rice flour together until the mixture resembles fine breadcrumbs. Stir in the lemon zest and pull the mixture together to form a dough. Chill until firm, then roll out and use to line your chosen tins. Return to the fridge to chill while you make the filling.

Beat together the egg yolks, clotted cream, caster sugar, vanilla seeds and a pinch of sea salt until smooth.

Bake the shortbread for 10-15 minutes, until firm and light golden. If it has risen up slightly, simply push it back carefully against the edges of the tin with a teaspoon. Remove from the oven, scatter over the raspberries and pour in the custard. Bake for 8-10 minutes if using a fairy-cake tin, 10-15 minutes if using tartlet tins. Remove from the oven and set aside until cold.

Sprinkle a fine layer of icing sugar over the top of each tart and caramelise carefully using a cook’s blowtorch. Serve within 2 hours.



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