• 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 another sheet of baking paper on top and weigh down with another tray.
  • Bake for 25 minutes or until pastry is golden.
  • Meanwhile place brown sugar, butter and 1/4 cup of cream in frying pan over low heat, cook stirring for 3-4 minutes until sugar has dissolved and sauce is a golden caramel.
  • 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.
  • Place icing sugar, orange zest and remaining cream in a bowl and whisk until soft peaks form.
  • Serve tarts with fresh cream.