Buttery shortbread hearts, sandwiched with raspberry jam and drizzled with chocolate
Buttery shortbread is squeezed together with jam and then drizzled with chocolate to make tarts fit for any tea-party!
200g plain flour
50g icing sugar
50g caster sugar
125g cold unsalted butter, diced
1 egg yolk
4 tbsp raspberry jam
50g dark chocolate, broken into pieces
6 x 8cm heart-shaped biscuit cutters
6 x 4cm biscuit cutters
Sieve the flour and icing sugar into a large mixing bowl. Add the caster sugar, butter and a pinch of salt, then use your fingers to rub the butter in. Add the egg yolk and bring into a smooth dough. Shape into a disc, wrap in cling film and chill for 20 mins.
Heat the oven to 170C. Line two baking trays with baking paper.
Roll out the dough on a lightly floured surface to 5mm thick. Stamp out biscuits using the larger heart-shaped cutter, and lift those onto the baking trays with a palette knife. Re-roll and cut out any ends of pastry left to end up with 12 hearts. Use the smaller cutter to cut the centre out of 6 of the hearts, and sit those heart-shaped biscuits on the trays to bake. (Those aren’t needed for the tarts, but are too lovely to waste.)
Bake for 10 mins or until just browning and becoming crisp. Leave the biscuits on the tray for 30 secs, then carefully lift onto wire racks to cool for at least 10 mins.
Spread 1 tsp jam on each of the large, whole hearts. Gently press on top of each a heart with a hole.
Put the chocolate pieces into a bowl over a pan of simmering water until the chocolate melts. Place the tarts on a piece of baking paper and use a fork to drizzle lines of chocolate across. Chill for 20 mins before serving.
Recipe: Angela Clutton