Raspberry heart tarts
( MAKES 12 )
These are great to share with your friends at work. Or serve topped with a scoop of ice cream for dessert. Bought pastry cases could also be used. Use half a sheet of ready-rolled short pastry for the hearts. Ensure the pastry is kept as cold as possible.
Lightly grease a 12-hole tartlet pan. Roll the pastry to about 7mm thickness. Cut into 12, 10cm rounds and gently press the pastry into each tartlet hole. Chill for 30 minutes.
Meanwhile, cut the offcuts into heart shapes using aspic or biscuit cutters.
Preheat the oven to 180°C. Bake the shells for 15 minutes. Fill with the jam and decorate with the heart offcuts. Continue baking for another 15 minutes or until the jam is bubbling.
See more of Jan's Valentine's Day recipes