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Sienna Shortbread Tartlets

Makes 24

Ingredients

  • SHORTBREAD CASES
  • 2 cups plain flour
  • 3/4 cup cornflour
  • 1/4 cup rice flour
  • 2 tablespoon caster sugar
  • pinch salt
  • 250g Australian unsalted butter, chopped
  • FILLING
  • 2/3 cup caster sugar, extra
  • 2 tablespoons water
  • 2 tablespoons Australian thickened cream
  • 1 1/2 cups roasted mixed nuts, roughly chopped
  • 2 tablespoons chopped glace ginger
  • 1/2 cup dried apricots, chopped
  • 50 g finely chopped dark chocolate
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
Download Recipe (PDF)

Method

  1. SHORTBREAD CASES
  2. 1. Sift flours and combine with salt and sugar. Rub in butter until evenly dispersed and lightly press together to form a dough.
  3. 2. Place between two sheets of greaseproof paper and roll out to 1cm thickness. Refrigerate for 15 minutes before cutting with a fluted 7cm round cutter.
  4. 3. Press circles into lightly buttered patty pans and prick a few times with a fork. Bake at 200°C for 15 minutes or until lightly golden. Allow to cool on a wire rack.
  5. FILLING
  6. 1. Combine sugar and water in a small saucepan, stirring occasionaly until sugar dissolves. Allow to simmer, without stirring, for 3 minutes.
  7. 2. Remove from heat and stir through remaining ingredients until well combined. Spoon into shortbread cases.  Serve.
  8. NOTE:
  9. Tartlets may be made up to 2 days in advance and stored in an air tight container.
  10. Shortbread pastry can also be prepared using a food processor. Combine all dry ingredients together in the food processor. Gradually add butter and pulse until the mixture is well combined and forms a ball.

Nutritional Information

Nutrients per serve:
Energy (kj) 1028
Protein (g) 4
Fat, Total (g) 15
Carbohydrates (g) 24
Sodium (mg) 0
Calcium (mg) 16
Iron (mg) 0

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