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I love this recipe as it’s very traditional with a modern twist. You can fill the tarts with whatever you fancy.
Ingredients
- 57g/2 oz unsalted butter
- 2 large eggs
- 85g/3 oz ground rice
- 57g/2 oz sugar
- 375g (*sweet) pastry (*optional)
- 1 jar chocolate and hazelnut spread
Directions
1Mix the butter and sugar together in a mixing bowl until they are a pale shade of yellow.
2Add one egg and half the ground rice.
3Mix the ingredients and then add the second egg and the rest of the ground rice.
4Mix the ingredients together so that they are of a consistency that they slowly slide off the spoon. Not too heavy and not too sloppy. You may need to add a little extra ground rice for this.
5Roll out the pastry thinly. This is going to be your tart base.
6Get a round cutter that will cover the bottom and sides of the holes in your bun tray. My cutter was about 7 cm in diameter. Cut out 15 circles and place them in your bun tray carefully.
7Place a teaspoon amount of the choco-hazelnut filling.
8Cover filling with the sponge mixture and put into a preheated oven 180 degrees for 15 minutes.
9Check to see if cooked, if not add more time and continue to bake until golden brown.
10Bring out to cool on a wire rack, best served warm with ice/whipped cream.
Notes
When I asked my mother where she got the recipe from, she always said my Aunty Jane used to make them with jam, hence the name.
They can be frozen in batches too so can be prepared well in advance.
By Kristen Johnson
