Tartlet Filling III - Blueberry Sponge Tarts

 I am having fun experimenting various filling for the cute tartlets.... This time I tried filling the tartlet pastry with blueberry jam and sponge cake...! To attract my little girl, I sprinkled some colorful rice on it. The outcome was awesome combi of crispy pastry with light sponge cake and surprise blueberry jam underneath. Everyone in the house love it.

By: Roz@HomeKreation
Yields: abt 2 dozens
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe
Blueberry Jam
SPONGE CAKE:
1 Egg
25g Cake Flour
25g Caster Sugar
3g Ovalet
6g Milk
12g Melted Butter

METHOD:
1. Beat all sponge cake ingredients, except butter, on high speed until thickened with ribbon trail.
Add in butter & mix well.
2. Spoon 1 tsp jam into the pre-baked tartlet pastry.
Spoon sponge cake batter on top to cover jam.
3. Bake 180C for 15 minutes or until golden top.

See the tiny size of the tartlets!

BAHASA MALAYSIA VERSION
Sekarang ni Along tengah mood nak menge'tart'.... Kali ni Along buat experiment dengan filling sponge cake pula.... rasa nya tak kurang hebat di bandingkan dengan cheesetart yg sebelum ni. Rasa sponge cake yang lembut gebu tu di gandingkan dengan pastry yang rangup, di maniskan pula sedikit dengan jam... aduh sedap tak terkata apabila pekena dengan Kopi O....!  Tartlet ni comel, sekali ngap masuk mulut.... tak terasa 10 biji pun boleh sekali hadap....hahaa....

By: AlongRoz@HomeKreation
Hasil: ~2 dozen
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini 
Jem Blueberry
SPONGE CAKE:
1 bj Telur
25g Tepung Kek
25g Gula Kastor
3g Ovalet
6g Susu Cair
12g Mentega Cair

CARA2:
1. Pukul kesemua bahan2 sponge cake, kecuali butter, sehingga pekat & bertali.
Masukkan butter & gaul rata.
2. Sudukan sedikit jem strawberry ke dalam tartlet pastry.
Sudukan pula adunan kek ke menutupi lapisan jem.
3. Bakar 180C selama 15 minit atau keperangan.