Mini sweet pepper and goat's cheese tarts
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These deliciously delicate and impressive-looking canapés are perfect for a Christmas party
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Makes: 12
Ingredients
- 350g ready-to-roll shortcrust pastryFlour, for dusting
- 2 egg yolks
- 2 whole eggs
- 150ml single cream
- Flaked sea salt, and freshly ground black pepper
For the goat
- 's cheese and tomato filling:
- 100g mild goat's cheese, cubed
- 8 mild sweet piquante peppers (eg Peppadew), sliced
- 1 tbsp shredded basil leaves, to garnish
Method
- Preheat the oven to 180ºC/Gas Mark 4 and lightly butter a 12-hole deep muffin tin.
- Roll out the pastry on a lightly floured surface. Using an 8-9cm pastry cutter, cut out 12 circles and place them into the muffin tin. Chill in the refrigerator.
- In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper.
- Place the goat?s cheese into the chilled pastry cases and scatter over the peppadew. Pour over the egg mixture.
- Place the tarts in the oven for 20-25 minutes until the pastry is lightly golden and the eggs have set. Cool for about 10 minutes before removing from the tin. Serve warm or cold sprinkled with basil.
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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