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Thursday, 28 February 2013

DESSERTS!!




JAM TARTS

SHORT CRUST PASTE

Flour 200gms
Chilled butter 100gms
Chilled water 30ml

PREPARATION:

In a bowl, cut flour & butter. Mix with finger tips to resemble white bread crumbs. Now fold in chilled water. Bind together to form dough. Cover & refrigerate for about 30minutes. Roll out the dough, dusting occasionally with flour. Line 8 tart moulds with the rolled out dough. Blind bake at 200°C for about 20 minutes. Demould, pipe in the jam. Serve during tea time, buffets or as a sweet.

JAM FILLING

Mix fruit jam 100gms
Water 50ml
Vanilla essence 4 drops

PREPARATION:

On a table top, cream jam till smooth. Transfer to a pan, add the rest of ingredients. Bring to a boil; reduce for a minute or so. Pour into the empty tarts.



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