Black Rice Wrap Tarts | Simsons Pantry


Black Rice Wrap Tarts
3 Simson’s Pantry Black Rice Wraps
2 tbs butter, melted
1 tbs caster sugar
50g walnuts
1 tbs caster sugar, extra
½ tsp ground cinnamon
vanilla yoghurt
store bought lemon curd
icing sugar to dust
  1. Preheat oven to 180 degrees.
  2. Cut each wrap in half, then in half again. You will now have 12 “quarters”. Make a small cut in each quarter from the curved edge towards the centre, stopping the cut around halfway.
  3. Brush both sides of the wrap quarters with butter and sprinkle with caster sugar.
  4. Gently arrange each wrap quarter in a non-stick muffin tray by overlapping the cut so that each wrap makes a mini tart case.
  5. Bake in oven for 10 minutes, or until crisp.
  6. Remove from oven and cool the tart cases on a piece of baking paper.
  7. Prepare the caramelised walnuts by placing the walnuts, sugar and cinnamon in a non-stick frypan. Cook, stirring constantly over high heat until the sugar has dissolved and the walnuts smell delicious.
  8. Pour onto a piece of baking paper, allow to cool, then roughly chop.
  9. Fill the cooled tart cases with yoghurt, a dollop of lemon curd and a sprinkling of caramelised walnuts. Dust with icing sugar and serve.
Fillings Whipped cream, custard, chocolate mousse, ice-cream.
Toppings Fresh fruit, chia seeds, shaved chocolate, raspberry jam, colourful sprinkles.