- 3 x Walkers Shortbread Vanilla cartons
- 115g melted butter
- 8oz cream cheese
- 58g powdered sugar
- 1/2tsp vanilla bean paste
- 115g double cream
- 12oz fresh raspberries
- Fresh mint
Preheat the oven to around 160°C.
In a large food processor, crush the vanilla shortbread to fine crumbs. Add melted butter and mix together.
Press the mixture into 5 (4") tart pans with removable bottoms. Use your fingers to carefully form crust to sides of pans. Move the tarts to a baking sheet and bake for 13-15 minutes. Remove from the oven and allow to cool completely before filling.
Using a hand mixer, whip cream cheese, powdered sugar and vanilla bean paste for 1 minute. Add the whipping cream and mix together.
Divide the filling between the tarts and spread evenly inside the crusts. Gently remove the tarts from the pans. Top each tart with raspberries.
Pop the tarts in the fridge until ready to serve. Immediately before serving, generously dust with powdered sugar and garnish with fresh mint leaves.