3 sheets frozen puff pastry thawed
100g brown sugar
50g unsalted butter
300ml thickened cream
2x125g punnets raspberries
2 tbs icing sugar sifted
zezt of 1 orange

1. preheat oven to 200c, Line a baking tray with baking paper. Using a 10cm round pastry cutter, cut pastry into 6 rounds. Place rounds on the baking tray and prick with a fork. Place anothe rsheet of baking paper on top and weigh down with another tray. Bake for 25 minutes or until pastry is golden.

2. Meanwhile place brown sugar, butter and 1/4 cup of cream in frying pan over low heat, cook stirring fro 3-4 minutes until sugar has disolved and sauce is a golden caramel.

3. Arrange raspberries on cooked pastry and generously brush with caramel sauce. Bake tarts for 5/6 minutes or until sauce is bubbling but raspberries are still holding their shape. Cool to room temp.

4. Place icing sugar, orange zest and remaining cream in a bowl and whisk until soft peaks form.

Serve tarts with cream