Recipe
Jam tarts
Recipe highlights
Total cooking time:
35 minutes to make 10 minutes to bake
Category:
Low Protein Diet - Exchange value 0* (exchange per serving 0)
Servings:
12
Ingredients**
- 200g Loprofin Mix
- 50g cold butter cut into cubes
- 50g cold hard white fat cut
- into cubes
- 2 tsp Loprofin Egg Replacer
- Ice cold water
- Jam
Method
- Preheat the oven to 170°C.
- Place in a bowl, Loprofin Mix, Loprofin Egg Replacer, cold butter and hard white fat.
- Rub the fats into the mix until it looks like breadcrumbs using the tips of your fingers (you can also use a food processor).
- Add a tablespoon of iced water at a time until the pastry forms a soft dough (the feel of playdough).
- Wrap in cling film and chill for 20 minutes in the fridge.
- Roll out the pastry between 2 pieces of baking paper to the thickness of a pound coin.
- Use a cookie cutter slight bigger than your tin and cut out the pastry.
- Place the disc of pastry in the tin and lightly press into the tin.
- Using a folk make holes in the bottom of each tart case (this will allow the air to escape when baking)
- Place a teaspoon of jam into each case (don’t over fill or the jam will boil over).
- Bake for 8–10 minutes.
- Allow the tarts to cool in the tin before removing.
- Store in an airtight tin.
Chef's tips:
- Once cooled you can add fresh fruit, butter cream or vegan whipped cream to decorate.
- Once cooled place in a plastic box and you can freeze until needed.
- You can fill with any preserve eg. lemon curd, lime, marmalade, jams.
- Great for lunch boxes or birthday parties.