THE DAIRY KITCHEN Raspberries and Cream Christmas Tarts
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 15 MINS
Need to whip up a dessert quickly for a Christmas event that needs to be portable and easy to eat? Look no further than these tarts.
Ingredients2 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
Tarts are best served the day they are made, but can be kept refrigerated for 2 days.
- 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.