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Raspberries and Cream Christmas Tarts

Makes 18


  • 2 sheets shortcrust pastry
  • 125g Australian cream cheese, cut into 18 cubes, softened
  • 3/4 cup raspberry jam
  • 3/4 cup slivered almonds
  • icing sugar, for dusting
Download Recipe (PDF)


  1. 1. Using a 7cm diameter round cutter, cut 18 rounds from the pastry sheets. Press pastry into a greased patty pan or mini tart tins.
  2. 2. Squash 1 square of cream cheese in each tart case and spoon over a teaspoonful of jam, sprinkle with almonds.
  3. 3. Bake at 180C for 10-12 minutes until pastry and almonds are golden. Cool for at least 15 minutes before dusting with icing sugar and serving warm or at room temperature.

Tips / Handy Hints

Tarts are best served the day they are made, but can be kept refrigerated for 2 days.


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