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Jatz Ham Tart With Parsley Salsa

Arnott's Product
Jatz Original >
  • Servings: 8
  • Occasion: Dinner, Entertaining
  • Cooking time: 40 mins
  • Prep time: 20 mins

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Jatz are a staple of Australian entertaining, but there’s more to them than simple filling out a cheese plate. Think about Jatz as an ingredient, not just a cracker, and a world of possibilities opens up. Like this easy-as ham tart, that gets around all that pesky trouble of making and managing pastry.


  • 325g Jatz crackers
  • 100g unsalted butter, melted
  • 4 egg whites
  • 150g bacon bones*
  • 600ml cream
  • 2 bay leaves
  • 200g triple smoked ham, shaved
  • 6 eggs
  • 2 tsp horseradish cream
  • 150g shredded mozzarella
  • sea salt flakes and freshly-ground black pepper
  • 2 bunches parsley, very finely chopped
  • 2 tomatoes, seeded and finely diced
  • 1 red onion, finely diced
  • 2 tsp balsamic vinaigrette


Step 1 Preheat oven to 180C. Put the Jatz crackers in a food processor and pulse until a fine crumb forms. Add the butter and egg whites, pulse again, then spoon into a 24cm fluted tart tin, press well to make an even crust, then refrigerate until firm.

Step 2 Line the tart with baking paper and foil, then fill with baking weights. Bake for 15 minutes, then remove the lining and bake for a further 3 minutes.

Step 3 Meanwhile, put the bacon bones, cream and bay leaves in a medium saucepan with 125ml water and set over a moderate heat. Simmer gently for 20 minutes, then strain through a fine sieve into the jug of a blender.

Step 4 Add the ham, eggs and horseradish, then purée until very smooth.

Step 5 Stir the cheese into the cream mixture and season with salt and pepper. While hot, pour into the tart shell. Reduce the oven to 160C, then bake for 20 minutes, until just set. Cool in the tin for 15 minutes.

Step 6 Mix the parsley, tomatoes, onions and balsamic vinaigrette and serve with the tart.

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