Triple tested: These are so easy and delicious, they’ll become your dinner-party signature dessert! Brought to you by Essentials magazine
- 375g pack ready-rolled puff pastry
- 6tsp raspberry jam
- 500ml fresh ready-made vanilla custard
- 1 medium organic free-range egg
- 150g raspberries
Heat the oven to Mark 7/220°C. Cut the pastry into 6 squares and score a 1cm border inside each. Prick inside the border with a fork, arrange on a baking tray and bake for 10-15 mins or until pale golden and risen. Remove from the oven and turn heat down to Mark 4/180°C.
Press down the middle of each square to create a case. Spread 1tsp raspberry jam over the base of each case.
Whisk the custard with the egg and divide evenly between the cases. Dot with the raspberries and bake for 15-20 mins or until just set.
Remove from the oven and cool slightly before serving. Sprinkle with icing sugar.
Whizz up leftover raspberries with a squeeze of lemon and a little icing sugar, then sieve for a great coulis. Fab on top of ice cream!