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Very Berry Tarts
Very Berry tarts are a quick and simple desert for all the family to enjoy and you can use any berries but i chose the family favourites. This recipe makes 16 tarts so plenty left over for packed lunches or snacks.
To start place your berries, 15 grams of sugar and 100 ml of water into a saucepan after a quick stir place on a low heat and leave to cook slowly.
Place your gelatin leaves into a bowl of cold water and leave.
For the pastry place the flour, sugar, lard and margarine into a bowl and rub in the fat using your fingers until it looks like bread crumbs.
Add in 4 to 5 tablespoons of water and mix until you form a ball, place onto a floured surface and gently knead then wrap in cling film and place in fridge.
Whilst your pastry is in the fridge remove you gelatin leaves from the water and place into the pan of berries stirring thoroughly turn off the heat and allow to cool.
Removing the pastry from the fridge place onto a floured surface and knead again for a few minutes, roll out until around 1/2 a cm thick then using a cookie cutter cut out your 16 rounds and place into Yorkshire pudding trays. Place a teaspoon of jam into the base of each round and cook in a preheated oven at 200 degrees for around 10 to 15 minutes.
Once cooked remove from oven and place a tablespoon of berries into each case then place into the fridge for 30 minutes. After the given time they will be ready to serve.
- 12 Servings
- Ready In 1 hour
- Average Cost:
- Calories Per Serving
200 grams Plain flour (plus extra for rolling)
30 grams lard
70 grams margarine (Dairy free)
5 grams sugar
water to mix
250 grams strawberry jam
gelatin leaves x2
15 grams sugar
150 grams strawberries
75 grams blue berries
75 grams raspberries
100 ml water
Allergies & Intolerance
- Dairy Free
- Lactose Free
- Egg Free
- Nut Free