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Ingredients

500g signature range frozen raspberries

3/4 cup caster sugar

2 x sheets shortcrust pastry

125g butter, at room temperture

1/3 cup caster sugar, extra

1/4 almond essence

3 eggs

3/4 cup almond meal

1/2 cup self-raising flour

thickened cream,to serve

Method

1. place 1 1/2 cups of the raspberries and 3/4 cup castersugar in a non-stick saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. reduce heat and simmer for 8-10minutes or until the mixtue thickens. Transfer to a bowl and place in the fridge to cool.

2. Preheat oven to 180C. Line a 20cm pie tin with shortcrust pastry and blind bake for 10 mins. Spoon cooled raspberry mixture over the base of flan. Use an electric mixer or hand beater to beat together the butter, extra caster sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond meal and flour until well combined. Spoon mixture over flan. Use a small flat-edged knife to spread evenly. Bake for 30 mintues until golden.

3.Meanwhile, line a tray with paper towel. spread remainings raspberries on tray and set aside to thraw. Serve tarts with thawed raspberries and cream.