Jam Tarts | Professional Patisserie Recipe - Puratos

Ingredients

Method

Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour, butter to form a crumb, add the egg and the water, mix to form a dough.
Pin out the dough to 3mm, cut into 65mm diameter fluted rounds.
Lay the discs over the back of silicone semi sphere moulds, bake at 170°C for 10-12 mins.
For the filling mix the Vivafil Strawberry & Pimms together, pipe into the cooled cases.
Decorate each tart with fresh strawberry, cucumber and mint.

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