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RASPBERRY JAM TARTS WITH CREAM CHEESE GLAZE


about

Here you really see why BAKERS Eet-Sum-Mor® biscuits have that name. Transformed in this way, they add an irresistible magical touch to these crispy, jammy delights.

Makes 8

ingredients

Tart

1 x 200 g packet of BAKERS Eet-Sum-Mor® biscuits

150 g (355 ml) cake flour plus additional for shaping and rolling

2.5 ml salt

5 ml sugar

150 g chilled unsalted butter, cut into cubes

30 ml ice water

120 g (90 ml) raspberry jam

5 ml corn flour

1 egg, lightly beaten for egg wash

Cream cheese glaze

120 g full fat cream cheese at room temperature

100 g (125 ml) icing sugar

15 ml lemon juice

30 ml milk, plus more if needed

45 ml castor sugar

hints

  • Replace raspberry jam with apricot, peach or strawberry jam.
  • Prepare the jam tarts and freeze completely on a baking tray, freeze in between sheets of cling wrap in an airtight container for up to 3 months.
  • Defrost slightly on a greased baking tray when needed and bake.

instructions

  1. Pre-heat oven to 190˚C.
  2. Grease and line two baking sheets with baking paper.
  3. Place the BAKERS Eet-Sum-Mor® biscuits in a food processor and process until a fine powder.
  4. Sift this and the flour, salt and into a large bowl.
  5. Add the butter blocks, using a fork, incorporate the butter into the flour until the mixture resembles coarse breadcrumbs.
  6. Add the water while mixing until clumps form, bring together to form a soft dough then separate into two balls.
  7. Flatten each ball into a disc and wrap with plastic then refrigerate for 20 minutes.
  8. Remove one of the discs and place on a lightly floured surface, roll into a rectangle 19 cm x 22.5 cm in size.
  9. Cut out 10 rectangles (9.5 cm x 4.5 cm) using a palette knife and place on two lined baking sheets (5 on each).
  10. Mix the jam and corn flour together in a small bowl until smooth.
  11. Spoon the raspberry jam down the centre of each tart, brush a little egg wash around the edges of each tart using a pastry brush.
  12. Roll the other pastry disc and cut another 10 equal rectangles to top the raspberry jam.
  13. Seal the edges of each tart by pressing lightly with your fingertips then with the prongs of a fork.
  14. Prick holes in the top of each tart, cover each tray with plastic and freeze for at least two hours.
  15. Remove the trays from the freezer, sprinkle the tarts generously with castor sugar and bake for 12-15 minutes until golden and crispy.
  16. Remove from the oven.

Cream cheese glaze

  1. Place the ingredients in a large bowl and mix well using a wooden spoon, add a little more milk if it is too stiff or a little icing sugar if it is too runny, cover with plastic and set aside.
  2. Once tarts are cool, drizzle the cream cheese glaze over the tarts.

 

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