Peach and Raspberry tarts



435g Carême Sweet Vanilla Bean Pastry (Pink Packet), thawed

125g cream cheese

1 tablespoon Rapadura sugar (or coconut sugar)

2 teaspoons vanilla bean paste

zest ½ lime

1 egg yolk

3 peaches, destoned, peeled and cut into 8ths

1 punnet raspberries

1 egg, beaten for glaze

Demerara sugar for sprinkling


  • Preheat oven to 200°C (180°C fan-forced).
  • Place cream cheese, sugar, vanilla bean, zest and yolk together in a small food processor, beating until mixture is smooth and well combined
  • Place pastry sheet on bench and lightly dust with flour, cut sheet in half to give you two squares
  • Place each square on a tray lined with baking paper. Spread half the cream cheese filling over one sheet of pastry, leaving a 3cm border, repeat with the other sheet. Now evenly divide the peaches and raspberries between the two sheets
  • To assemble, roughly fold the edges of the pastry up and partially over the fruit to create a border. Top the exposed fruit randomly with pastry decorations if using. Brush the pastry with egg glaze and sprinkle with the demerara sugar
  • Bake in preheated oven for 30 minutes or until pastry is golden. Remove from oven and allow to cool before serving