Shortbread Tart

Ingredients:

Shortbread Tart Shells

250g butter, softened

155g caster sugar

1 tsp vanilla extract

300g plain flour

90g rice flour

1 tsp cinnamon or Christmas spice blend, optional

Filling & Topping

Thickened cream

Vanilla extract, to taste

Orange zest, to taste

Fresh cherries, sliced

Fresh orange juice, for drizzling

Icing sugar, for dusting

Method:

Start with the shortbread base: Cream together 250g softened butter, 155g castor sugar, and 1 tsp vanilla extract until pale and fluffy.

Stir in 300g plain flour and 90g rice flour to form a soft dough. If you’re feeling festive, add a teaspoon of cinnamon or your favourite Christmas spice blend.

Press the dough evenly into muffin tins or tart shell trays - small or large both work. Aim for the same thickness all the way around so they bake evenly.

Bake at 180°C for about 20 minutes, or until lightly golden around the edges. Let the tart shells cool completely before filling (they firm up as they cool).

The filling: Whip thickened cream, then fold in a splash of vanilla and a little orange zest.

Dollop the cream into each cooled tart shell, then top with sliced cherries and a drizzle of fresh orange juice. Finish with a dusting of icing sugar to make it extra festive.