THE DAIRY KITCHEN
Raspberries and Cream Christmas Tarts
By THE DAIRY KITCHEN
Makes
18
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
Need to whip up a quick, portable, easy dessert for a Christmas event? These tarts tick every box and they are super delicious!
Ingredients
2 sheets shortcrust pastry125g cream cheese, cut into 18 cubes, softened
3/4 cup raspberry jam
3/4 cup slivered almonds
icing sugar, for dusting
Handy Tips
Tarts are best served the day they are made, but can be kept refrigerated for 2 days.
Method
- Using a 7cm diameter round cutter, cut 18 rounds from the pastry sheets. Press pastry into a greased patty pan or mini tart tins.
- Squash 1 square of cream cheese in each tart case and spoon over a teaspoonful of jam, sprinkle with almonds.
- Bake at 180°C for 10-12 minutes until pastry and almonds are golden. Cool for at least 15 minutes before dusting with icing sugar and serving warm or at room temperature.
