Chef Chris Edwards says these French tarts are unique: "I loved the almond creme, the tartness of raspberry jam and the richness of the puff pastry. Then you have the slight crunch when you bite into the royal icing." Photo: Catherine Stevenson
Spoon a small amount of jam into the bottom of each pastry shell, then pipe in frangipane to just below the top of the case. Photo: Catherine Stevenson
Once chilled, spread a thin layer of royal icing across the top, clean around the edge of the mould so that no royal icing remains on the tartlet case. Photo: Catherine Stevenson
Decorate the tarts with leftover pastry in whatever fashion you like. Photo: Catherine Stevenson
'Conversations' should be enjoyed with a good cup of tea, advises pastry chef Chris Edwards. Photo: Catherine Stevenson