Raspberry Tartlets

Thoroughly mix the flour and baking powder in a bowl.

Add 75 g sugar, 2 tbsp cream, butter and the egg, and knead everything into a smooth dough.

Shape the dough into a flat disk, cover and chill for about 30 minutes.

Roll the dough out thinly, cut 12 circles, place them in the muffin tin and press firmly at the edges.

Prick the pastry bases several times with a fork.

Wash the raspberries, let them drain well and distribute them over the pastry bases.

Beat the eggs with sugar and cinnamon until frothy and gently fold in the cream.

Evenly pour the egg-cream mixture over the raspberries.

Bake the tartlets in a preheated oven at 160°C (fan) for about 30 minutes, until the filling is set.

Let the tartlets rest in the tin for 10 minutes, then carefully lift them out and cool completely on a wire rack.

Dust with powdered sugar before serving, if desired.