VALENTINE’S TARTS

Ingredients

Biscuit Base

• 200g Nice biscuits (or any plain biscuits)
• 100g Nuttelex or unsalted butter (melted)
• 2 tbsp sugar (optional, depending on your sweetness preference)

Filling

• 1/2 cup jam (strawberry, raspberry, apricot, or your choice)
• 1 tbsp cornstarch (optional, to help set the jam during baking)
• 1/2 tsp lemon juice (optional, to brighten the flavor)
• Optionally, you can use Lemon Curd as another type of filling

Topping (optional)

• Fresh berries (raspberries, strawberries, or blueberries)
• Powdered sugar (for dusting)
  Mint leaf

METHOD

Prepare the Biscuit Base

1. Preheat the oven to 350°F (175°C) or Baking
2. Crush the biscuits into fine crumbs using a food processor, or place the biscuits in a ziplock bag/tea towel and crush them with a rolling pin.
3. In a mixing bowl, combine the crushed biscuits with the melted butter and sugar.
4. Stir until the mixture is fully coated and resembles wet sand.
5. Press the biscuit mixture into the bottom of a tart pan, to form a firm and even base. Use the back of a spoon or end of a rolling pin to press it down tightly.
6. Bake the biscuit base in the preheated oven for about 10-12 minutes, or until it’s golden and crispy. Remove from the oven and let it cool completely.

Prepare the Jam Filling
Combine your chosen jam with the cornstarch and lemon juice

Assemble the Tart
Once the biscuit base has cooled, spread the jam mixture evenly over the base. Be careful to smooth it out gently so that it covers the entire base.

Bake the Tart
Place the tart back in the oven and bake at 350°F (175°C) for another 10 minutes, just to warm up the jam and set everything together. You’ll see the jam bubble slightly at the edges.

Cool and Serve
Remove the tart from the oven and let it cool to room temperature. Once it’s cooled, you can transfer it to the fridge for at least 30 minutes to set further.