Makes 2 tartlets. Preparation time 5mins. Cooking time up to 21 mins

Ingredients

3 tbsp Bim’s Kitchen African Baobab Pepper Jam
6 tbsp lemon juice
3 tsp demerara sugar
2 ready baked sweet tartlet cases
icing sugar (optional, for dusting finished tartlet)
1 strawberry (cut into quarters, optional garnish)
some crème fraîche/clotted cream (optional side)

Method

Preheat the oven to 180°C/fan160°C/gas 4. Add the Baobab Pepper Jam, sugar and lemon juice to a small non-stick pan. Heat the pan over a low heat, constantly stirring. The mixture will gradually thicken and darken to a beautiful darker reddish colour. Keep stirring over the heat for about 10 – 15mins until the consistency is like a soft toffee. Spoon equal quantities of the mixture into each tartlet case and, with the back of a lightly wet teaspoon, gently spread and smooth the mixture evenly around the case. Place the tartlets under the pre-heated grill on a baking tray in the middle of the oven for a minute. Remove tartlets and leave to cool. If using, place the pieces of cut strawberry on the tartlets, lightly dust with icing sugar and serve with some crème fraîche or clotted cream.