Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, cold and cubed
  • 0.25 cup (30g) powdered sugar
  • 1 large egg yolk
  • 1 tbsp heavy cream, cold
  • 0.25 tsp fine sea salt
  • 14 oz (397g) sweetened condensed milk
  • 0.5 cup (120ml) fresh lemon juice
  • 2 tsp fresh lemon zest
  • 3 large egg yolks
  • 0.5 tsp vanilla bean paste
  • 24 fresh raspberries
  • 1 tbsp powdered sugar for dusting

Instructions:

  1. Sift the 1.5 cups all purpose flour, 0.25 cup powdered sugar, and 0.25 tsp sea salt into a large bowl.
  2. Rub the 0.5 cup cold cubed butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
  3. Whisk the 1 egg yolk and 1 tbsp heavy cream together, then pour into the center of the flour mixture.
  4. Fold the dough gently until it just starts to clump together, then wrap in plastic and chill for 30 minutes.
  5. Press small rounds of dough into the mini muffin tin, ensuring the sides are evenly thick.
  6. Prick the bottom of each shell with a fork to prevent air bubbles from lifting the pastry.
  7. Bake at 350°F for 10 minutes until the edges are just beginning to turn pale gold.
  8. Combine the 14 oz sweetened condensed milk, 0.5 cup lemon juice, 2 tsp zest, 3 egg yolks, and 0.5 tsp vanilla bean paste in a medium bowl.
  9. Whisk vigorously for 2 minutes until the mixture thickens slightly and looks glossy.
  10. Pour the filling into the pre baked shells, filling them nearly to the brim.
  11. Bake for another 10 minutes until the filling is set but still has a slight wobble in the center.
  12. Cool completely in the tin before using a thin knife to pop them out gently.
  13. Garnish with a fresh raspberry and a light dusting of powdered sugar just before serving.