Cocoa Fig Spread Mini Jam Tart With Cocoa Spread Recipes

MINI JAM TARTS

Steps:

• Place the room temperature butter and the sugar into a large mixing bowl. Beat with a stand-mixer, beaters or a food processor until pale, smooth and creamy. Scrape down the sides of the bowl.
• Add the egg and vanilla extract and continue to beat until well combined.
• Sift over the plain flour and bicarbonate soda and mix until the dough comes together.
• Place the bowl of dough into the fridge to chill for 30 minutes.
• Once chilled, form the dough into a ball. Place the ball onto a lightly floured board or bench and roll it out with a rolling pin until 5mm thick.
• Use a 6cm diameter round cookie cutter to cut out the pastry circles.
• Lightly grease a 12 hole patty pan tin. Gently press each of the pastry circles into the holes.
• Spoon 1-2 teaspoons of jam into the pastry shells, filling almost to the top.
• Preheat oven to 160 degrees celsius (fan-forced).
• Optional (but recommended - see notes): Chill the tarts in the patty pan tin in the freezer for 30 minutes.
• Bake the tarts for 10 minutes or until the edges of the pastry start to turn slightly golden.
• Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth.
• Store in an airtight container in the fridge for 3 days.
• Place the room temperature butter and the sugar into the Thermomix bowl. Mix for 15 seconds, Speed 4. Scrape down the sides of the bowl. Mix for a further 15 seconds or until pale and creamy.
• Add the egg and vanilla extract and mix for 30 seconds, Speed 3.
• Add the plain flour and bi-carbonate of soda and mix for 10 seconds, Speed 5. Then knead for 2 minutes, Kneading function.
• Place the Thermomix bowl with the dough inside, into the fridge for 30 minutes to chill.
• Once chilled, form the dough into a ball. Place the ball onto a lightly floured board or bench and roll it out with a rolling pin until 5mm thick.
• Use a 6cm diameter round cookie cutter to cut out the pastry circles.
• Lightly grease a 12 hole patty pan tin. Gently press each of the pastry circles into the holes.
• Spoon 1-2 teaspoons of jam into the pastry shells, filling almost to the top.
• Preheat oven to 160 degrees celsius (fan-forced).
• Optional (but recommended - see notes): Chill the pastry in the patty pan tin in the freezer for 30 minutes.
• Bake the tarts for 10 minutes or until the edges of the pastry start to turn slightly golden.
• Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth.
• Store in an airtight container in the fridge for 3 days.

CHOCOLATE AND FIG TART

Steps:

• For the crust: Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight.
• For the filling: Preheat the oven to 350 degrees F.
• Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
• Melt the chocolate chips over a double boiler. Set aside. Add the ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest to a medium bowl. Whisk together until smooth. Add the chocolate and marinated figs with their juice; stir until combined. Pour the filling into the tart shell and spread evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
• Slice into wedges, dust with powdered sugar and serve with a dollop of whipped cream.

FIG SPREAD

Steps:

• In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

EASY JAM TARTS

Steps:

• Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
• Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.