Preheat your oven to 180 degrees Celsius.
For the tart base, mix 65 grams of maida (all-purpose flour), 30 grams of butter, and 15 grams of powdered sugar. Knead it into a dough.
Press this dough into a small tart tin, ensuring it covers the base and sides evenly. Prick the base with a fork to prevent it from puffing up during baking.
Bake the tart base in the preheated oven for about 7-10 minutes or until it turns golden brown. Once done, let it cool.
For the filling, take 65 grams of fresh raspberries and 30 grams of sugar in a pan. Cook it on medium heat until the sugar dissolves and the raspberries break down to form a jam-like consistency.
Pour this raspberry filling into the cooled tart base and spread it evenly.
Refrigerate the tart for about 2 hours or until the filling sets.
Garnish with fresh raspberries and dust with powdered sugar before serving your romantic meal.