There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!
Another non-traybake post this week. And it does require you to make pastry. (Or you could buy ready-made pastry, there’s no judgment here.)
These are called Marshmallow Fudge Tartlets, but it’s more of a ‘Marshmallow Jam Caramel Tartlet’. But the first option is shorter and snappier, so I’m sticking with that. The combination of crisp pastry, tart jam, sweet marshmallow and caramel is a winner.