Mum's Mushroom Tarts
I challenge anyone to stop at just one!
Category:
Afternoon Tea, Baking, Finger Food, Supper
Style:
Australian
Keyword:
Jam and Cream, Jam and Cream Tarts
Quantity: 9 tarts
Ingredients
FOR THE TART SHELLS
- 1 sheet of sweet shortcrust pastry (See notes for gluten free pastry)
TO FINISH
- 9 teaspoons Plum & Raspberry Jam Jam
- 150 ml Pure Cream
- Caster sugar
- ½ tsp Vanilla bean paste
- Drinking Chocolate
Instructions
FOR THE TART SHELLS
-
Preheat the oven to 175˚C.
-
Roll out the pastry and line nine lightly greased, cup cake tins.
-
Cut 2 cm lengths of pastry about 8mm wide to bake with the tart shells (keep an eye on them while they are baking as they may cook quicker than the shells).
-
Chill in the fridge to seize the pastry.
-
Line each shell with a small piece of baking paper and top with baking beads.
-
Bake for 15 minutes, then remove the paper and baking beads.
-
Continue to bake until golden.
-
If desired, reduce oven to 50˚C and remove the tarts shells from the tins, and return to the oven to continue to dry the pastry.
TO FINISH
-
Combine cream and vanilla, sweetened to taste with caster sugar, in a bowl and whisk until soft peaks.
-
Spread 1 tsp of jam into the base of each tart shell, cover with whipped cream, smooth with a knife and lightly dust with drinking chocolate.
-
Insert a strip of pastry into the middle of each tart, as for a stalk.
Notes
- For gluten free tarts, use my Sweet Short Crust Pastry - Gluten Free
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
