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Mix 250g Marscapone, 2 tablespoons of brown sugar and 1 1/2 teaspoons of vanilla essence in a bowl.
Place glad wrap over mixture and refrigerate for 30 minutes.
Place 2 table spoons of caster sugar, 1 cup of plain flour and 100 grams of unsalted butter in a food processor and process.
Your mixture should be light and crumbly.
Add 1 egg yolk and 1 1/2 tablespoons of chilled water to the processor.
The pastry should look like this.
Need pastry into a ball then cover in glad wrap, refrigerate for 30 minutes.
Preheat oven to 200 Celsius.
Butter your tray in each case.
Roll out the pastry on a bed of flour.
With a cookie cutter, cut out fractions of your pastry.
Place each cutting in a slot.
Bake pastries in oven for 10 minutes until a golden brown colour.
When golden brown, transfer pastries to a wire rack.
Let pastries cool for 10 minutes.
Place Marscapone in the pastries, about 1 tablespoon each pastry.
Place 2-3 raspberries on each pastry.
Sift icing sugar on each pastry, now you're done.