method

2 x heart shaped loose based tines or 2 10cm round loose based tins .


1. Place the pastry on a work surface lightly dusted with gluten free flour or cornflour and knead for one minute until completely smooth. Roll the pastry out to the thickness of a £1 coin then divide in half. Roll out one piece, place over the rolling pin and transfer to an individual heart shaped or round loose base flan tin, approximately 10cm in diameter.

2. Gently push the pastry into place and roll the rolling pin across the top to remove any excess pastry. Repeat with second pastry piece. Any leftover pastry can be wrapped, chilled and used within 3 days. Allow to return to room temperature before using.

3. Line the tins with non stick baking paper (parchment or bakewell). Fill with baking beans or rice to weigh down the paper. Place the flan tins on a baking sheet and cook for 10 minutes, remove baking beans and return to the oven for a further 5-8 minutes until the pastry is crisp and starting to lightly brown. Set aside to cool.

4. To prepare the filling combine the mascarpone cheese and readymade custard with the icing sugar and extract of vanilla. .

5. When ready to serve, spoon the filling into the pastry shells. Halve the passion fruit and spoon the scooped out flesh evenly over the cream filling. Top with the raspberries and serve.

Not suitable for home freezing.