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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
Author: sbaskitchen
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
  1. Preheat the oven to 175˚C.

  2. Roll out the pastry and line nine lightly greased, cup cake tins.

  3. 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).
  4. Chill in the fridge to seize the pastry.

  5. Line each shell with a small piece of baking paper and top with baking beads.

  6. Bake for 15 minutes, then remove the paper and baking beads.
  7. Continue to bake until golden.
  8. 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
  1. Combine cream and vanilla, sweetened to taste with caster sugar, in a bowl and whisk until soft peaks.
  2. 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.
  3. Insert a strip of pastry into the middle of each tart, as for a stalk.
Notes