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Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 24 pcs
Difficulty level: 1 out of 4
4 Ingredients
- 563grams raspberries (save 62.5g to serve)
- 1/3 cup maple syrup
- 1/4 cup Macro white chia seeds
- 4 sheets frozen shortcrust pastry, partially thawed
Description
Zingy raspberry jam in buttery shortcrust pastry. These vibrant raspberry tarts leap off the plate and melt in your mouth.
Instruction tip
Tip:Raspberry jam can be made ahead of time and stored, covered, in the fridge until required.
Method
Step 1 of 3
Place raspberries and syrup in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until raspberries have broken down into a thick sauce. Remove pan from heat, then stir in chia seeds. Set aside for 30 minutes to cool and thicken.
Step 2 of 3
Preheat oven to 200°C/180°C fan-forced. Using an 8cm round cookie cutter, cut 6 rounds from each pastry sheet. Gently prick centre of each round with a fork.
Step 3 of 3
Lightly grease 2 x 12-hole, 1/3-cup capacity muffin pans. Line each hole with 1 pastry round, pushing down gently. Spoon 1 tbs raspberry jam mixture into each pastry case. Bake for 20 minutes or until pastry
is golden. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve tarts with extra raspberries.
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