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Creamy Jam Tarts

  • Makes 18
Creamy Jam Tarts

The Queen of Hearts would love these!


  • 400 gram block frozen sweet pastry, defrosted
  • your favourite jam for the filling
  • 1 tsp ground instant coffee granules
  • 1 tblsp hot water
  • 1 cup cream
  • icing sugar to sweeten
  • cocoa for dusting


  1. Roll the pastry out on a floured board to 3-4mm thickness.
  2. Cut out 7cm rounds and use to line 18 tartlet moulds. Use any remaining pieces to make 16 thick stems about 2cm long.
  3. Bake the tartlets blind at 200 degrees Celsius for 10-12 minutes until cooked. Remove the baking blind material. Bake the stems at the same time.
  4. Place a teaspoon of your favourite jam in the centre of each tart.
  5. Dissolve the coffee in the hot water and cool. Whip the cream and coffee lightly and sweeten to taste with icing sugar.
  6. Place a teaspoon of jam into each tart. Top with a little whipped cream and place a stem in the centre. Dust with cocoa to serve.

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