This amazing creation by Antonio from The Great Australian Bake Off will impress all your dinner party guests.
For the pastry, in the bowl of a stand mixer with the paddle attachment, combine the butter, sugar and the corn flour on low speed until well mixed. Add in the eggs one at a time and continue to mix until an even colour and texture is achieved. Once everything is combined, pour in the flour and continue to mix until the dough just comes together, then turn out onto a well-floured surface and knead until a smooth dough is achieved. Roll out the pastry to 0.75cm thick and line each tin with the pastry and store in the fridge while you prepare your filling.
For the filling, in the bowl of a stand mixer with the paddle attachment, weigh together the cream cheese and the double cream and mix on low speed until well combined. Once mixed, add in the eggs one at a time, followed by the sugar, vanilla paste and seeds from the vanilla pods and lemon zest. Once well combined fold in both flours. Once you have prepared the filling, divide evenly into the pastry lined tins and press the raspberries into the top of the cheese filling. Bake pies at 170°C. They are ready when there is still a slight wobble in the centre but feel firm to the touch. Before stacking, ensure that pies are cooled completely. Decorate with fresh raspberries and icing sugar.
This recipe has not been edited or tested by the Bake Off Food Department
Trending This Week