Raspberries and Cream Tarts
18Serves
EasyDifficulty
20 MINSPreparation
15 MINSCooking
Jam tarts made SO much better, with the addition of cream cheese and crunchy almonds.
Ingredients
2 sheets shortcrust pastry
125g cream cheese, cut into 18 cubes, softened
3/4 cup raspberry jam
3/4 cup slivered almonds
icing sugar, for dusting
125g cream cheese, cut into 18 cubes, softened
3/4 cup raspberry jam
3/4 cup slivered almonds
icing sugar, for dusting
Method
- Using a 7cm diameter round cutter, cut 18 rounds from the pastry sheets. Press pastry into a greased patty pan or mini tart tins.
- Squash 1 square of cream cheese in each tart case and spoon over a teaspoonful of jam, sprinkle with almonds.
- Bake at 180°C for 10-12 minutes until pastry and almonds are golden. Cool for at least 15 minutes before dusting with icing sugar and serving warm or at room temperature.
Handy Tips
Tarts are best served the day they are made, but can be kept refrigerated for 2 days.