Grease the tins with butter. You can use a cupcake form, brioche form or just a pretty tin as baking form.
In a bowl mix the self-raising flour, sugar and salt.
Put it in the bowl of a food processor with knife and mix the diced butter through it, until you have a cohesive dough. If you don't have a food processor, cut the butter with knives through the dough until you've got a smooth dough.
Press the dough into the molds and place them for 15-30 minutes in the refrigerator.
Lay a baking paper in the mold and fill it with baking peas (it's called blind baking and ensures that the bottom stays flat).
Bake for 20 minutes, remove the baking paper and bake for another 5 minutes until the pastry bottoms are golden brown.
Let it cool to room temperature.
Put the cream, mascarpone, maple syrup and vanilla extract in a bowl.
Mix with a mixer until the cream is stiff.
Put the sugar, lemon peel zest and mint in the bowl of a food processor with knife.
Grind the sugar.
Raspberry tart with lemon
Place the shortcake bottoms in front of you and top with cream.