- 2tbsp redcurrant jelly
- 200g (7oz) reduced-fat crème fraîche
- 100g (4oz) Greek yogurt
- 50g (2oz) icing sugar, sifted
- handful basil leaves, roughly chopped
- 8 pre-cooked individual tart cases (we used Marks & Spencer)
- 300g (10oz) raspberries
First, make the glaze. Place the redcurrant jelly with a small splash of water into a pan and heat gently until melted. Do not boil. Sieve, cover with clingfilm that is touching the top of the jelly and allow to cool.
Beat together the crème fraîche and yogurt, then stir in the icing sugar and basil. Pipe or spoon in enough of the mixture into the tartlet cases to fill the pastry.
Arrange the raspberries on to the tarts. Brush with the cooled glaze, taking care not to touch the pastry, and repeating until it forms a thick, shiny layer. Leave to set. Serve alone or with a drizzle of raspberry purée.