Raspberry Christmas Tarts

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Raspberry Christmas Tarts

Festive and delicious bite-sized desserts that are perfect for the holiday season. These tarts are made with a buttery shortcrust pastry and filled with a luscious raspberry filling that is sweet and tangy.

Category: Torte

Source: myfoodbook.com.au

Ingredients

Flour
Cornflour
Ground almonds
Baking powder
Butter
Lemon zest
Egg
Raspberry jam
Raspberries
Sugar
Lemon zest
Icing sugar

Instructions

Place flour, cornflour, almonds, baking powder, butter and lemon rind in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until mixture just comes together. Transfer to a floured surface and knead gently until just smooth. Flatten slightly into a disk, cover with cling wrap and refrigerate for 30 minutes
Roll out pastry between two sheets of baking paper, to a 2 mm thickness. Using a 7.5 cm fluted cutter, cut out 12 rounds of pastry to line round bottom patty pans. Prick the bases and bake at 200°C for 4-5 minutes. Cool
Heat the jam in a saucepan until warmed and runny. Coarsely mash the raspberries in a bowl with a fork, add jam, sugar (more or less to taste, or omit if desired) and lemon rind, stirring gently to combine. Spoon filling into pastry cases
Roll out remaining pastry to a 2 mm thickness and using a 5cm diamond, star, snowflake or heart shaped cutters, cut out 12 shapes and place on top of each tart.
Bake at 180°C for 15 minutes or until cooked and golden. Rest for 5 minutes, before transferring to a wire rack to cool. Dust with icing sugar before serving

Nutrition

Serving size:147.5
Energy:461.2
Ratio:3.1
Carbohydrate:53.9
Fat:23.7
Protein:7.1
Saturated fat:13.2
Sodium:31.3
Sugar:19.0

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