Boozy Fruit & Chocolate Mini Tarts

Makes 12 tarts
Prep time: 10 mins, Rest time 3 hours
Cooking time: 20 mins

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. 

Tips & Tricks
  • 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. Combine the fruit cake mix and rum in a small bowl. Cover and set aside for at least 3 hours, or longer for a more intense flavour.
  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, then gently stir until smooth. Set aside to cool and thicken.
  3. Cut discs of pastry approximately 6cm in diameter and press into mini muffin tins. Bake at 180°C for 12 – 15 minutes until golden. Cool on a wire rack.
  4. To assemble, spoon some of the fruit mix into the base of each tart shell and top with a dollop of the chocolate ganache.


  • 1 cup Pams Fruit Cake Mix
  • ½ cup dark rum ¾ cup Pams Cream
  • 1 block Pams Finest Dark Chocolate Block, roughly chopped
  • 1 ½ sheets Pams Sweet Short Crust Pastry
  • 1 tsp Pams Vanilla Essence