Here are the tartlets we made today at our Director Meeting. A lovely taste of Summer.
I reckon you could easily scale them up and make them in some Mini Tart Pans for a gorgeous starter.
Flour for dusting
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
- 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.
Many hands make light work!!