- 175g plain flour
- 45g icing sugar
- pinch of salt
- 90g cold butter, cubed
- 2-3 tbsp chilled water
- ½ tsp Queen Organic Vanilla Bean Paste
To make the pastry, place the flour, icing sugar and a pinch of salt in food processor and pulse to combine. Add the butter and process until it forms fine breadcrumbs then add the vanilla and water a little at a time, and process until pastry forms a ball.
Grease 2 12-hole mini muffin trays. Roll the pastry out on a lightly-floured board to about 3-4mm thick then cut out circles slightly larger than muffin holes and gently push one into each hole. Place them in the freeze for 10 minutes and meanwhile preheat the oven to 190C.
Line each pastry case with a circle of baking paper then fill with baking beans. Bake for 10-12 mins, remove beans/paper and cook a further 4 mins until lightly golden then transfer to a wire rack to cool
To make the filling – mix together the mascarpone, creme fraiche, Demerara sugar, vanilla and brandy. Leave the filling to rest in the fridge for at least 30 minutes.
When the pastry cases are cool and the filling has chilled, divide the filling between the cases and top each one with a little ground vanilla bean and a fresh cherry then dust with icing sugar.