Raspberry and sesame cheesecake danishes

Method

1. Put a large metal baking tray in the oven and heat to 200°C fan/gas 7.

2. Unroll the pastry, keeping it on the baking paper it comes with, then cut into 8 even rectangles, taking care you don’t cut the paper. Pull apart a little so there’s a small gap between each rectangle. Score ovals into each rectangle using a small knife, then prick the inside of each oval all over with a fork. Spread a heaped teaspoon of cream cheese into the centre of each oval and put 4 raspberries on top. Brush the pastry border with beaten egg. Carefully remove the hot tray from the oven and slide the danishes onto it (still on their baking paper). Bake for 15-18 minutes until the tarts are glossy, golden and puffed up.

3. Meanwhile, make the caramel by heating the sugar and cream of tartar in a small pan with 1 tbsp water. Swirl the pan rather than stirring with a spoon; if you have one, use a pastry brush to brush the crystallised sugar that forms on the side of the pan back into the caramel. Cook for a few minutes until all the sugar has melted and turned nice and golden, then stir in the rest of the ingredients, reserving half the sesame seeds to garnish. Let it bubble away for a minute or so, then take off the heat and leave to cool a little.

4. Once the tarts are cooked, drizzle them with the caramel (reheat a little if it has become too solid), then sprinkle with the remaining toasted seeds.