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Category: Nibbles , Sweet , Dessert , Vegetarian

20 11 2018

These mini tarts look fancy but are easy to make! Each of the 3 components can be made a few hours in advance before serving and assembled as you need them.
Tip: Chill the pastry in the freezer before baking to stop it from shrinking and prick the base with a fork to help keep the pastry flat in the pan.


  • 1 cup Pams Fruit Cake Mix
  • ½ cup dark rum
  • ¾ cup Pams Cream
  • 200g Pams Finest Dark Chocolate Block, roughly chopped
  • 1 ½ sheets Pams Sweet Short Crust Pastry
  • 1 teaspoon Pams Finest Vanilla Extract


  1. Combine the fruit cake mix and rum together in a small bowl. Cover and set aside for at least a few hours.
  2. Heat the cream in a small saucepan. When almost boiling, remove from the heat and add the chocolate and vanilla. Set aside for a few minutes and then gently stir until smooth.  Set aside to cool and thicken.
  3. Using a cookie cutter cut discs of pastry approximately 6cm in diameter. Press these into mini muffin tins and prick with a fork.  Place in the freezer for 20 minutes.
  4. Preheat the oven to 180°C. Bake the pastry cases for 12-15 minutes until golden.
  5. Place onto a wire rack to cool.
  6. To serve: spoon some of the fruitcake mix into the base of each tart shell and top with a dollop of chocolate ganache.

Makes 12.

Creamy chocolate coconut bars

Try this more-ish treat for an after lunch pick-me-up, a scrumptious dessert or at any old time you need a sweet hit!


2 cups Pams desiccated coconut  
½ can (200g) Pams sweetened5

Fruit Chocolate Truffles

These truffles can be made well ahead of time and frozen until needed. Thaw at room temperature for an hour or so and dust with cocoa ahead of serving.