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 |