300g - Millet Flour

150g - Vegan Butter

3tsp - Xanthan Gum

1 Jar - No Added Sugar Jam

Method

pre - heat the oven to 160°c Fan

Weigh all the dry ingredients into a bowl and mix well

Add the Vegan Butter, rub into the dry ingredients

Add a spoonful of water at a time until all ingredients come together into a pliable dough

Roll out the dough to 4mm thick, then using a scalloped edged round cookie cutter cut the pastry into discs

Place the pastry discs into each of the pattie tin wells

Using a fork gently prick the base of the tarts

Place a spoonful of the jam into each pastry case, making sure not to overfill

Using a small snowflake cookie cutter, cut out pastry snowflakes and place onto a baking tray

Place all into the oven and bake for 20 - 25 minutes until lightly golden and the jam has bubbled

Take out of the oven and carefully place onto a cooling rack (when first out of the oven the jam will be liquid and VERY hot be careful not to burn your fingers or mouth)

Place a pastry snowflake onto the centres of each tart, leave to cool

Enjoy