500g shortcrust pastry ready made, in a block
200g plain chocolate broken into squares
1 jar marmalade without peel
- Pre-heat the oven to about 180C.
- Roll the pastry into balls and put into a greased cupcake/muffin tray (the one you make individual cakes in).
- Squash the pastry balls, so they have a hollow in the middle.
- Take a teaspoon or so of the marmalade and place into the hollow in the pastry balls. Use another teaspoon, if more orangey-ness is desired.
- Stick them in the oven for roughly 15-20 minutes, and watch for the marmalade to start bubbling.
- Take them out, and put them on to a plate. Don't let them cool for too long, or the next step won't work!
- Break the chocolate into squares, and place a square on top of each other pastry/marmalade and wait for it to start melting, then serve = :)
These don't have to be jaffa tarts, you could use jam instead: strawberry, raspberry, blackcurrant, etc.
The chocolate, if you're not keen on plain chocolate, can also be milk, dark or white chocolate.
Kids can help
Biscuit and sweets