Jam tarts

• 200g Loprofin Mix
• 50g cold butter cut into cubes
• 50g cold hard white fat cut
• into cubes
• 2 tsp Loprofin Egg Replacer
• Ice cold water
• Jam

1. Preheat the oven to 170°C.
2. Place in a bowl, Loprofin Mix, Loprofin Egg Replacer, cold butter and hard white fat.
3. Rub the fats into the mix until it looks like breadcrumbs using the tips of your fingers (you can also use a food processor).
4. Add a tablespoon of iced water at a time until the pastry forms a soft dough (the feel of playdough).
5. Wrap in cling film and chill for 20 minutes in the fridge.
6. Roll out the pastry between 2 pieces of baking paper to the thickness of a pound coin.
7. Use a cookie cutter slight bigger than your tin and cut out the pastry.
8. Place the disc of pastry in the tin and lightly press into the tin.
9. Using a folk make holes in the bottom of each tart case (this will allow the air to escape when baking)
10. Place a teaspoon of jam into each case (don’t over fill or the jam will boil over).
11. Bake for 8–10 minutes.
12. Allow the tarts to cool in the tin before removing.
13. Store in an airtight tin.

Chef's tips:

•  Once cooled you can add fresh fruit, butter cream or vegan whipped cream to decorate.
• Once cooled place in a plastic box and you can freeze until needed.
• You can fill with any preserve eg. lemon curd, lime, marmalade, jams.
• Great for lunch boxes or birthday parties.