Today’s #NationalChocolateWeek recipe challenge delivers a classic from @Pinksandi, Jam tarts with a double dose of jam . . . with Jammie Choc Nibbles sprinkled on top!
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
See more from Alessanda on Twitter @Pinksandi and Instagram @pinksandii.
For more information about National Chocolate Week, 10th – 16th October, and events check out their website www.chocolateweek.co.uk or follow the hashtag #NationalChocolateWeek on social media.