Choc-Cherry Jam Tarts

Cook time 45 minutes (+ chilling time)
Servings 24


125g chilled unsalted butter, chopped

250g plain flour

1/3 cup icing sugar

1/4 cup cocoa

1 egg

1 cup cherry jam

Choc-Cherry Jam Tarts


For the pastry, place the flour, icing sugar, cocoa and butter in a food processor and process until a crumble mixture forms. With the motor running, add the egg and enough iced water to just bring the dough together (about 1 tablespoon). Wrap in cling film and chill for 1 hour.

Preheat oven to 180°C (160°C fan forced).

Roll out dough so it is 3mm thick. Use an 8cm pastry cutter to cut out 12 rounds (re-rolling excess dough to make enough). Grease the holes of a 24-hole cupcake or muffin tray and lay-in the pastry circles and press to create mini tarts. Chill for 30 minutes or freeze for 5 minutes to firm up. Add 1 teaspoon of jam to each tart and smooth out slightly.

Bake for 15-20 minutes or until the jam is bubbling and the pastry is cooked through. Cool completely in the tins then remove to serve.