THE DAIRY KITCHEN
Raspberries and Cream Tarts
By THE DAIRY KITCHEN
Makes
18
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
Jam tarts made SO much better, with the addition of cream cheese and crunchy almonds.
Ingredients
2 sheets shortcrust pastry125g cream cheese, cut into 18 cubes, softened
3/4 cup raspberry jam
3/4 cup slivered almonds
icing sugar, for dusting
Handy Tips
Tarts are best served the day they are made, but can be kept refrigerated for 2 days.
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.
