Makes: 24
Cranberry and Brie Tartlets
Directions
Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for ½ hr. Bake the pastry cases blind for 10mins at 180°C/350°F/gas mark 4. Remove from oven and put ½ teaspoon of Cranberry & Port Sauce in each pastry case and cover this with one or two cubes of brie.
Whisk together the milk, egg, salt and pepper and pour this mixture over the brie and Cranberry Sauce to fill up each tartlet.
Cook for approx 10-15 mins at 180°C/350°F/gas mark 4 until raised and golden brown.
Ingredients:
• 225g shortcrust pastry
• Tracklements Cranberry Sauce with Port
• 200g Brie cut into ½ inch cubes (with rind left on)
• 1floz milk
• 1 large egg
• salt and pepper to taste
Product Information:
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