Description
These mini chilli and caramelised onion jam tarts are a delightful combination of sweet and spicy, perfect for a cocktail party or as a unique appetizer.
Ingredients
Units
Scale
Chilli Jam
- 2 lb (1 kg) ripe tomatoes
- 3 large red chillies
- 3 Birds Eyes chillies
- 1 onion
- 1 cup (240 ml) brown sugar
- 2 tbsp best quality balsamic vinegar
Caramelised Onion Jam
- 1 1/2 tbsp olive oil
- 2 lb (1 kg) onions, peeled and sliced
- 1 cup (240 ml) brown sugar
- 6 tbsp best quality balsamic vinegar
Mini Chilli & Caramelised Onion Tarts
- 1 sheet frozen puff pastry
- 16 tsp onion and/or chilli jam
- 3 oz (80 g) Parmesan cheese
Instructions
- Preheat the oven to 200°C (392°F).
- For the chilli jam, roughly chop the tomatoes, large red chillies, Birds Eye chillies, and onion. Place them in a saucepan with the brown sugar and balsamic vinegar.
- Heat the mixture until boiling, then reduce the heat to low and simmer for 35-40 minutes until thickened. Transfer to a blender and puree until smooth. Set aside to cool.
- For the caramelised onion jam, heat the olive oil in a pan over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes until the onions are soft and golden brown. Season with salt and pepper to taste.
- Cut the puff pastry sheet into 16 squares. Place each square into a mini muffin tin, pressing gently to form a tart shell.
- Spoon a small amount of chilli jam and caramelised onion jam into each pastry shell.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and allow to cool slightly before serving.
Notes
- The jams can be made ahead of time and stored in the refrigerator for up to a week.
- Use high-quality balsamic vinegar for the best flavor in the chilli jam.
- These tarts are best served warm but can be enjoyed at room temperature as well.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Cuisine: Australian
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 0