Eggless Strawberry Jam Tarts with The neat Egg

Directions

1. Preheat the oven to 350°F.
2. Grease a 12 count tart pan or 12 mini ramekins with plant-based butter.
3. Mix together the flour, The neat Egg mix, and salt in a bowl.
4. Add the cubed butter.
5. Use a pastry blender to chop the butter into the flour, forming crumbles the size of peas.
6. Add water, a little at a time, and continue blending with the pastry blender or your hands until a smooth dough is formed.
7. Wrap the dough in parchment paper and chill for at least 15 minutes.
8. On a lightly floured work surface, roll the dough to ¼ inch thickness.
9. Cut 12 circles from the pastry dough slightly bigger than the tart pan or ramekins.
10. Gently press the circles into the pan or ramekin.
11. Fill each tart halfway with jam. If desired, cut shapes of leftover dough to decorate the tops of the tarts.
12. Bake for about 15 minutes or until the edges are lightly golden brown.  Top with fresh berries and enjoy!