Mini tarts with strawberry jam: beautiful and very tasty!

INGREDIENTS
1 egg
50g (¼ cup) sugar
60ml (¼ cup) vegetable oil
4g (1 tbsp) baking powder
150g (1 cup) all-purpose flour
zest of 2 lemons
300g (1 cup) strawberry jam

METHOD
1. Preheat the oven to 180°C/350°F.
2. Line the muffin tin with cupcake liners.
3. In a large bowl combine whisk flour with baking powder and lemon zest. Add an egg and vegetable oil. Mix until the pastry comes together.
4. Divide the pastry into 8 pieces. Roll 6 pieces into a ball and place them into each muffin tin. Press the pastry into the paper cup forming the bottom and the sides.
5. Fill each pastry cup with jam. Use a large grater to grate another 2 pieces of the pastry on top of each individual cake.
6. Bake for 20 minutes.
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