This recipe originally came from the Women’s Weekly Recipe site. Women’s Weekly recipes are fabulous as they always work. Regardless of this however, I couldn’t help myself and had to put my own slant on it. I added a small amount of custard powder and mixed frozen raspberries in with the jam. They aren’t one of my healthier snacks, however they are truly delicious.
Mini Raspberry Jam Tarts
Makes approx 18 little tarts
- 125g butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar, sifted
- ¼ cup custard powder
- ¾ cup plain flour
- ½ cup raspberry jam, approximately
- ½ cup frozen raspberries
Preheat the oven to 180°C (160°C fan-forced). Grease 2 x 12-hole mini muffin pans.
Mix together jam and raspberries and set aside.
Process the butter, vanilla, icing sugar, custard powder and flour until mixture comes together.
Roll level tablespoons of mixture (approx 20g each) into balls and place into pan holes. Make an indent with your thumb or the end of a wooden spoon.
Spoon one level teaspoon of jam into each tart. Bake for about 20 minutes or until browned.
When cooled, top with remaining jam (mound it up a little)