Zesty Jelly Tartlets

An little orangey treat you can prepare the day before.

Filling

300ml of freshly squeezed orange juice
40ml of low fat single cream or coconut cream
90g of Streamline Thin Cut Marmalade
40g Streamline Thick Cut Marmalade (optional)
50ml of water
3 tsp of Gelatine or vegetarian agar agar

Crust 

250g of raw cashews
2 tbsp of water

Add 50 ml of water to a small bowl and sprinkle over the gelatine powder.  Whisk until gelatine is completely dissolved. (alternatively look at the packaging in your gelatine packet and follow the instructions )

Mix, single cream and 90g of Streamline Thin Cut Marmalade and strain to achieve a smooth consistency.
Mix the gelatine and whisk until everything is completely combined.

In a food processor, add 2 tbsp of water and the cashews and process the nuts until a thick coarse texture is created.

Using mini tartlet moulds (with a removable bottom), press the cashews well into the bottom of the moulds.
Pour in the orange marmalade gelatine mixture.

Refrigerate overnight until gelatine is set.

Carefully take the tartlets out of the moulds and top with Streamline Thick Cut Marmalade if desired.

  • Prep time 10 Minutes
  • Cook time Refrigerate overnight Minutes
  • Yield 4
  • Skill level easy

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