Raspberry tartlets

Cut the pastry four disks with a diameter slightly larger stencils from tarts.

Cover each cookie-cutter before using the baking paper moistened and then with the discs of pastry.

Punzecchiatela on the bottom and put the crushed biscuits and on the edges of the dough, the chopped almonds.

Place the stencils in the freezer for about 10 minutes.

Meanwhile, hold aside any remaining raspberries and put in a small saucepan with the icing sugar.

Mash the raspberries with a fork and cook until sugar has dissolved and "composed" thickened, then refrigerate.

Spread it into small pastries that cuocerete in the oven at 200 degrees for 20 minutes.

Remove the small pastries from oven and let cool.

Then sformatele.