Snapguide
STEPS
INGREDIENTS
Measure your ingredients.

Measure your ingredients.

Cut up butter into small pieces.

Cut up butter into small pieces.

Lightly beat the egg with water.

Lightly beat the egg with water.

Place dry ingredients into the mixer.

Place dry ingredients into the mixer.

Add butter to the mixer, blend un till it resembles bread crumbs.

Add butter to the mixer, blend un till it resembles bread crumbs.

Add egg and water slowly.

Add egg and water slowly.

When it forms a ball stop adding egg mixture.

When it forms a ball stop adding egg mixture.

Put it in a snap lock bag in the fridge and refrigerate for 20 minutes.

Put it in a snap lock bag in the fridge and refrigerate for 20 minutes.

Place dough between two sheets of baking paper. Lightly flour as you roll out, making sure the pastry doesn\u2019t stick to the paper.

Place dough between two sheets of baking paper. Lightly flour as you roll out, making sure the pastry doesn’t stick to the paper.

Roll out too 5 mm thickness.

Roll out too 5 mm thickness.

Use a fancy cutter to cut out pieces to fit your tin.

Use a fancy cutter to cut out pieces to fit your tin.

Lightly butter tin and sharp each piece into the tin.

Lightly butter tin and sharp each piece into the tin.

Get your jam out and your spoon, then scoop a little bit of jam (1/2 a teaspoon) in each tart.

Get your jam out and your spoon, then scoop a little bit of jam (1/2 a teaspoon) in each tart.

Then put your tarts into a preheated oven and set it to 165\u2019 degrees for 15 minutes.

Then put your tarts into a preheated oven and set it to 165’ degrees for 15 minutes.

Then take out your tarts and put them on a cake rake to cool down.

Then take out your tarts and put them on a cake rake to cool down.

After they have cooled down, take a bite and remember, don\u2019t put to much jam just the right amount! I hope you enjoy it!

After they have cooled down, take a bite and remember, don’t put to much jam just the right amount! I hope you enjoy it!

  • Ingredients:
  • 1 cup flour
  • 90g butter
  • 1/4 castor sugar
  • 1 egg
  • 1/4 cup custard powder
  • Pinch of salt
  • Tablespoon of iced water
  • Jam (any kind)
  • Snap lock bag
  • Baking paper
  • Oven
  • Bake rake