Preheat the oven to 375 degrees.

Roll out the easy flakey pie dough ( or store bought puff pastry) into a 1/16th inch thickness.

Cut rounds of the pie dough to fit into your tart molds.

I used standard 2 inch size diameter tart shells, and cut the pie dough into 3 inch circles to fit the tart shell entirely (bottom and sides).

Place the dough firmly on the inside of the tart mold and make sure the bottom and sides are covered. Press the dough firmly into the tart mold and prick the dough with a fork all over.

Chill the the tart molds while you prepare the filling.

Prepare the chestnut cheesecake filling by placing the cream cheese in a large bowl and then whisking in the chestnut spread until smooth.

Add in the egg and whisk again until smooth—avoid over mixing after adding the egg.

Pour the filling evenly over the tarts and bake for 18-20 mins until the filling puffs and the tart dough edges are slightly golden.

Remove the tarts form the oven and let them cool for about an hour.

Top the tarts with fresh raspberries and drizzle some extra raspberry jam over them for shine and sweetness.