Vegan Jam Tartlets
๐๐ฆ๐จ๐ข๐ฏ, ๐ฅ๐ข๐ช๐ณ๐บ ๐ง๐ณ๐ฆ๐ฆ ๐ข๐ฏ๐ฅ ๐ฆ๐จ๐จ ๐ง๐ณ๐ฆ๐ฆ ๐ท๐ฆ๐ณ๐ด๐ช๐ฐ๐ฏ ๐ฐ๐ง ๐ค๐ญ๐ข๐ด๐ด๐ช๐ค ๐ซ๐ข๐ฎ ๐ต๐ข๐ณ๐ต๐ดโฆ ๐๐ช๐ญ๐ญ๐ฆ๐ฅ ๐ธ๐ช๐ต๐ฉย ๐๐ฐ๐ธ-๐๐ข๐ญ ๐๐ต๐ณ๐ข๐ธ๐ฃ๐ฆ๐ณ๐ณ๐บ & ๐๐ญ๐ถ๐ฆ๐ฃ๐ฆ๐ณ๐ณ๐บ ๐๐บ๐ณ๐ถ๐ฑ๐ด! โฃ
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๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌโฃ
๐๐๐ฆโฃ
* 50g fresh strawberriesโฃ
* 50g fresh blueberries โฃ
* 30g Low-Cal Strawberry Syrupโฃ
* 30g Low-Cal Blueberry Syrupโฃ
๐๐ก๐จ๐ซ๐ญ๐๐ซ๐ฎ๐ฌ๐ญ ๐ฉ๐๐ฌ๐ญ๐ซ๐ฒโฃ
* 310g plain flour โฃ
* 125g vegetable oil of choiceโฃ
* 35g icing sugar โฃ
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๐๐๐ญ๐ก๐จ๐ โฃ
1. ๐
๐จ๐ซ ๐ญ๐ก๐ ๐ฃ๐๐ฆ: Add strawberries to one pan and blueberries to another. Add a tbsp of water and mash the fruit up, heat gently for 2 mins. Remove from the heat and add Low-Cal Strawberry syrup to one pan and Blueberry to another, mix well then allow to cool and set aside in the fridge. โฃ
2. ๐
๐จ๐ซ ๐ญ๐ก๐ ๐ฉ๐๐ฌ๐ญ๐ซ๐ฒ: Add all ingredients to a food processor and mix until combined. The dough should be quite soft but pliable, place in the fridge to chill for 10 mins. Preheat the oven to 180C.โฃ
3. Dust a clean surface with a few tablespoons of flour. Place the chilled dough on top and use a rolling pin or your hands to flatten to around 5mm thick.โฃ
4. Use a cookie cutter or rim of a glass cut out circular shapes a little bigger than the bottom of your tart moulds. Arrange the circles of dough onto the bottom of the moulds allowing the sides to slightly come up to form a crust. Use your fingertips to shape the dough and crimp the edges with a fork. Spoon the jam into the centre of each tart.โฃ
5. Bake tarts in the oven for 15 minutes or until golden brown. Let them cool completely in the moulds and enjoy!โฃ
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