Choc Nibbles Recipe Challenge #2 – Jammie Choc Nibble & Coconut Tarts

A favourite from our childhood days, ahh jam tarts! Memories of Mum mixing up a storm in the kitchen on her baking days and waiting for them to cool down on the rack.

Top tip from my Mum: although you can make up your pastry specifically for jam tarts, it’s was always a good way to use up leftover pastry from making up other dishes!

So here’s how to create!

Pastry :

225 g (8 oz) Plain Flour
pinch salt
100g (4 oz) butter
cold water to mix, about 30 ml (approx. 2 tbsp.)
25 g (1 oz) caster sugar

Filling :

Teaspoon per tart of raspberry jam
Teaspoon per tart of dedicated coconut

Decoration:

Large helping of Jammie Choc Nibbles crushed up

How to prepare :

• For the pastry, mix the butter into the flour, add the sugar and then the liquid until a dough forms – chill for 30 minutes
• Heat oven to 200ºC, 400ºF, Gas Mark 6. Roll out pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 12 patty tins with cupcake cases
• Add a teaspoon of jam to each
• Then a teaspoon of dedicated coconut
• Bake for 20 mins
• Once out the oven add 1 tablespoon of crushed up Jammie Choc Nibbles to each tart and leave to cool
• Crush up Jammie Choc Nibbles to desired consistency – if looking for a finer powder like crumble then blitz in a food processor for 1 minute

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