1. Jam Tarts
2. White Choc & Raspberry Tarts
3. Lime Tarts
4. Jaffa Tarts
5. Nutella Tarts
6. ROLO Tarts
7. Mini Apple Crumble Tartlets
8. Mince Pies
9. Pecan Tassies
10. Strawberry/Lemon Curd Tartlets
11. Double Choc Mini Muffins Makes 48!
12. Mini Baileys Cheesecakes
13. Boozy Cherry Choc Tarts
14. Carrot Cake Cups
15. Mini Yorkshire Puds
16. Mini Toad in the Hole
17. Goat’s cheese, rosemary & garlic tarts
18. Tempting Tartlets
19. Mini Ham Puffs
20. Christmas Filos
21. Courgette Curry Muffins
22. Cheese Muffins
23. Curried Chicken Cups
24. Salmon Puffs
25. Spinach Tartlets
26. Pesto and Tomato Bites
27. Caramelised Onion & Goat’s Cheese Tarts
28. Tropical Tartlets
For recipes below, place small ball of pastry (about an inch across) in each cup of the mini-muffin pan, and then press down on the pastry with the Mini Tart Shaper to form the pastry casing. (If using a block of shop bought pastry use half a block per 24 cups)
1. Jam Tarts
Sweet Short Crust Pastry
1 jar good quality jam.
Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins
2. White Choc & Raspberry Tarts
Sweet Short Crust Pastry
1 jar good quality raspberry jam
White Chocolate chips/bar
Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins; when cooling sprinkle over white choc chips or a square!
3. Lime Tarts
Sweet Short Crust Pastry
1 jar lime marmalade ?
¼ slice of fresh lime on top
(serve with special ice-cream).
Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 minutes. Put fresh lime on top when cool
4. Jaffa Tarts
Sweet Short Crust Pastry
1 Jar shred less orange marmalade
1 packet plain choc chips or 1 bar plain chocolate.
Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 mins. Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot.
5. Nutella Tarts
Sweet Short Crust Pastry
A jar of nutella
Add Small Scoop of nutella to each cup. Bake at 180C for 15 mins
6. ROLO Tarts
Sweet Short Crust Pastry
24 Rolos
24 Chocolate buttons
Put one ROLO in each cup. Bake for 10 mins at 180c, then immediately put one large white choc button on top of each tart. Leave to cool slightly. Eat while warm!
Or, bake the pastry on its own for 8-10 mins then while hot pop a Rolo in each cup and allow to melt!
7. Mini Apple Crumble Tartlets
Sweet Short Crust Pastry
1 jar apple sauce
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon
Bake at 180C for15- 20 mins
8. Mince Pies
Sweet Short Crust Pastry
1 jar luxury mincemeat
Put one Small Scoop in each cup. Bake at 180C for 10-12 mins (You can sprinkle on some crumble mix to look like snow or half an almond on top; before baking), Sprinkle with icing sugar after cooking.
9. Pecan Tassies
Sweet Short Crust Pastry
OR
Pastry made with MIXED:
115g 4oz soft butter
100g cream cheese
140g/5oz plain flour ,
Filling:
25g melted butter
115g soft light brown sugar
1 egg
1 tsp vanilla essence
100g chopped pecans
Make pastry cup using tart shaper. For filling, mix together all filling ingredients and divide between the 24 cups. Bake 10 mins at 180C. Sprinkle some icing sugar on to dust when baked
10. Strawberry/Lemon Curd Tartlets
Sweet Short Crust Pastry
½pint/10fl oz whipped double cream
few tbsp luxury lemon curd
Bake tartlets for 8 mins at 180C. When cold add in whipped double cream mixed with the lemon. Use slices of strawberry to garnish
11. Double Choc Mini Muffins Makes 48!
9oz plain flour
5oz caster sugar
2tsp baking powder
4tbsp cocoa powder
100g choc chips
1 egg
9fl oz milk
3oz melted butter
Method: Sift dry ingredients together, add chips. Whisk wet ingredients together. Mix wet ingredients into dry ingredients. Bake at 180C for10-12 mins
12. Mini Baileys Cheesecakes
1pack chilled fresh choc chip cookie dough.
300g Philadelphia Cream Cheese
3tbsp icing sugar
½ to 1 mini bottle Baileys
Place walnut sized pieces of cookie dough in wells of tin, bake at 180C for 8-10 mins. While still hot use floured tart shaper to press out tart shells, cool slightly then remove to rack till cold. Mix filling together and pipe generous rosettes in, dust with cocoa/cinnamon and icing sugar.
13. Boozy Cherry Choc Tarts with vanilla custard or cream
Chocolate Sweet Short Crust Pastry
Vanilla custard or cream
Boozy cherries
Bake blind the choc pastry and when cold fill with a little bit of thick good quality custard or whipped cream and top with one or two of the boozy cherries you get in Christmas hampers
14. Carrot Cake Cups
Cakes:
packet (225 g) sponge cake mix
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mixed spice
egg
tablespoons sunflower oil
tablespoon cold water
large carrots (about 240 g total/ unprepared weight), peeled and finely grated
Filling:
orange (optional)
250 g full fat soft cheese, softened
115 g icing sugar
Mix all cake ingredients together and beat for short while. Sppon into mini muffin pan and bake for 10-12 mins at 190oC. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with Mini-Tart Shaper to make slight indentations. To make filling, , mix together soft cheese, icing sugar and orange zest until well combined. Pipe onto cooled cakes.
Chopped walnuts, to decorate (optional)
15. Mini Yorkshire Puds
4oz plain flour
2 eggs
½ pint milk & water mixed ( 3/4 milk ? ¼ water)
1 tablespoon oil
Beat eggs with flour & a little of the milk mixture until smooth – add remaining liquid. Leave to stand 15 mins before baking. Pour into oiled tin. Bake at 220C for 10 -15 mins
16. Mini Toad in the Hole
As above but put 1/2 cooked cocktail sausage in oiled tin before pouring in the batter. Bake at 220C for 10-15 mins
17. Goat’s cheese, rosemary & garlic tarts
Pre-rolled rectangle puff pastry
1 jar caramelised onion chutney/marmalade
150g goat’s cheese
2 grilled red peppers, chopped (optional)
2 tbsp fresh rosemary, chopped
2 cloves garlic
55g/2oz pine kernels
Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. ?Bake at 200C for 15 mins
18. Tempting Tartlets
500g Short Crust Pastry
½ red pepper, chopped
100g round goat’s cheese
4 mushrooms, chopped
1 clove garlic, crushed.
1 small red onion, chopped
100g cheddar cheese, grated
Put 2 ½ tsp red pepper into 8 cases, put mushrooms mixed with garlic into next 8 cases and red onions in remaining 8 cases. Put some goat’s cheese on top of the red pepper and mushroom tartlets and cheddar on top of the onion.
Note: For quiche style: mix 2 egg yolks with 4 fl oz/115 ml double cream and spoon on top before baking at 180C for 10-15 mins
19. Mini Ham Puffs
1 sheet ready rolled puff pastry
70g ham or turkey
2tbsp chopped onion
55g cheese
1 egg
1 garlic clove
Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. Bake at 180C for 15 mins
20. Christmas Filos:
3 sheets Filo pastry
Squares of Camembert
Cranberry Sauce.
Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet. Cut into 24 squares, place over each hole of tin and push down with tart shaper Fill with square of cheese and tsp of cranberry sauce Bake at 180C for 12-15 mins
21. Courgette Curry Muffins Makes approx 55 and they freeze really well
5 eggs in bowl, beaten.
2/3 courgettes, grated
1 large onion, grated
100g grated cheddar, grated
1 cup self raising flour
½ cup oil
1 tsp curry powder
1 ½ tsp oregano
optional: 3 slices cooked diced bacon.
Beat eggs together in a bowl and then add and mix together all other ingredients. Divide between cups and bake at 160-170C for 20 -25 mins
22. Cheese Muffins Makes 24
10 oz plain flour, sifted with 1 level tbsp baking powder
1 egg mixed with 8 fl oz milk
4oz chopped onion
4 oz cheese , grated
4 oz Parmesan cheese, grated
4tsp fresh chopped sage or 2 tsp dried sage
Method: Mix egg & milk into flour mix, add sautéed onion, sage, gruyere cheese and half the Parmesan. Scoop into tin and sprinkle with the remainder of the Parmesan. Bake at 200C for 20 mins
23. Curried Chicken Cups
1 pack filo pastry
225g/8oz chicken breast, chopped
1 red pepper, chopped
2 spring onions, thinly sliced
12 green seedless grapes, halved
1 lime – zested
6 tbsp mayonnaise
1 tsp curry power
1 garlic clove, cruched
Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet Cut into 24 squares, place over each hole of tin and push down with tart shaper Bake blind for 8-10 mins at 180c til golden ?Mix all other ingredients together and place into each pastry case
24. Salmon Puffs
1 x puff pastry pack
50g smoked salmon trimmings
small pot double cream
1 egg
1 extra yolk
¾ tsp dill
Cut pastry into 24 squares and press into pan using Tart shaper. Place small piece of smoked salmon into each tart. Mix together all other ingredients, add to tarts. Bake 15 mins at 180c
25. Spinach Tartlets
Short Crust pastry
150 g frozen leaf spinach, thawed, drained well and chopped
small carrot, finely chopped
small onion, finely chopped
50 ml mayonnaise
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
60 g Gruyère cheese, finely grated
egg, lightly beaten
Cut pastry into 24 squares and press into pan using Tart shaper. Mix all other ingredients together and then spoon into tarts. Bake 15 mins at 190oC.
26. Pesto and Tomato Bites
Shortcrust Pastry
12 Cherry Tomatoes
Mozarella
Pesto
Add 1/2 tsp of pesto to each cup, then a small chunk of mozzarella and top with half a cherry tomato. Cook at 180 for about 10 mins.
27. Caramelised Onion & Goat’s Cheese Tarts
Shortcrust pastry
Onion Chutney (a Fabulous one is Aldi Caramelised Onion Chutney)
80g Goats Cheese
Put 1/2 tsp chutney into each cup and top with a “blob” of goats cheese. Cook for approx 10-12 mins.
28. Tropical Tartlets
250g desert pastry
zest and juice of 2 limes
6 tbsp double cream
150mls condensed milk
mango
papaya
kiwi fruit
Optional: dessicated coconut to decorate
Divide, roll and shape pastry into mini muffin pan. Prick bases and put a muffin case into each pastry and fill with baking beans. Blind bake for 10 mins at 190c. Remove muffin cases and bake for a further 5 mins. (Watch they don’t burn) Once cooked remove to cooling rack to cool.
In small batter bowl put lime rind, cream and condensed milk. Whisk until thoroughly mixed. Add juice while continuing to mix making sure it is well blended. Put lid on bowl and set in fridge for 3-4 hours or until firm
Put filling mix into easy accent decorator and pipe into cooled pastry cases.
Using small end of core and more make mini mango, papaya and kiwi balls and put on top of tart.
29. Mini Pea and Feta Tartlets
320g Jus-Rol Shortcrust Pastry
75g fresh peas, padded weight
2-3 salad onions
Finely grated zest 1 lemon
25g Feta, diced
1 egg and 1 egg yolk, beaten
4 Tbsp double cream
Mint (Optional)
- Preheat the oven to 200oC, gas mark 6. On a slightly floured work surface, unroll the pastry. Using a 6cm round cutter, cut out 24 disks. Place each disk over a hole in the Deluxe Mini Muffin Panand then press into place using the Mini Tart Shaper.
- Meanwhile, plunge the peas into a pan of boiling water and simmer for 2 minutes, then drain and cool under water until completely cold. Tip into a bowl and add salad onions, lemon zest and diced feta, then spoon into the pastry cases. Beat together eggs and cream (and finely chopped mint if using) in the Small Batter Bowl,season and divide amongst the cases, taking care not to overfill them. (We used the Measure All Cup to pour the egg mixture as it has a finer pouring lip than the Batter Bowl)
- Bake for 15-20 minutes (ours took exactly 16 mins!) until the egg mixture is just set and a golden colour. Serve garnished with a further spring of mint if you wish.
30. Mini Millionaire Shortbreads
Shortcrust Pastry
Carnation Caramel
Large Chocolate Button
(For Gluten Free, replace pastry with 140g rice flour, 125g butter,100g Philadelphia)
Make pastry shells with dibber in DMMP. Fill with Carnation Caramel. Bake for 12 -15 mins at 200c. Large choc button on top when they come out of oven.
Susie's Recipes 