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Jam-Tart

These little Jam Tarts are the perfect lunch-box treat. Filled with delicious raspberries you bet they’re berry BERRY delicious!

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  • Serves: 12
  • Prep: 1 hour
  • Cooking: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

Pastry

2 cups plain flour

¼ cup Natvia

145g unsalted butter, chilled and cubed

1 egg

½ tsp vanilla bean paste

 

Jam

1 cup raspberries, mashed

1/3 cup water

1/3 cup chia seeds

2 tbs Natvia

METHOD

  1. Combine the flour, Natvia and butter in a food processor and process until the mixture resembles bread crumbs.
  2. Add the egg and vanilla and pulse until the dough starts to come together. Add a little iced water if the mix is too dry, or a little flour if too wet.
  3. Roll into a ball and then flatten into a disk. Wrap in plastic and then refrigerate for 45 minutes-1 hour.
  4. Make the jam by mixing all the ingredients in a bowl and then standing for about 10 – 15 minutes until the mixture begins to thicken. Cover and refrigerate.
  5. Roll the dough out between two pieces of baking paper. Sing a large cookie cutter cut out 12 rounds.
  6. Grease a cupcake tray and place the pastry inside each cupcake hole. Press down along the bottom and edges
  7. Prick holes in the bottom of each shell and then place in the freezer for 20-30 minutes.
  8. Dollop the jam inside the tart shells and then bake in the oven at 180C for 20-25 minutes, until golden brown.
  • Nutritional Info

    No nutritional info supplied

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