 Makes 12
Ingredients
1 quantity Basic sweet shortcrust pastry (see related
recipe) or 3 sheets frozen ready-rolled shortcrust pastry,
partially thawed
2 eggs, lightly beaten
1/2 cup milk
1/2 cup pouring cream
1/4 cup caster sugar
1/2 teaspoon vanilla extract
1/2 cup Nestle Top'n'Fill Caramel (see note)
ground nutmeg, to serve
Method
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup
capacity muffin pan. Roll out pastry between 2 sheets of
baking paper until 3mm thick. Using a 10cm round cutter, cut
12 rounds from pastry. Press pastry rounds into muffin
holes. Refrigerate for 10 minutes.
Line pastry cases with baking paper. Fill with ceramic pie
weights or uncooked rice. Bake for 10 minutes. Remove
weights and paper. Bake for a further 5 to 10 minutes or
until pastry is golden. Allow to cool.
Combine eggs, milk, cream, caster sugar and vanilla in a
jug. Spoon 1 teaspoon of caramel into each pastry case.
Spoon over egg mixture.
Bake tarts for 20 to 25 minutes or until just set (do not
overcook, or caramel will bubble over). Dust with nutmeg.
Allow to cool. Serve.
Notes & tips
Nestle Top'n'Fill Caramel is available from the baking aisle
of the supermarket.
Source: Super Food Ideas - August 2007 , Page 83
Recipe by Kathy Knudsen
More recipes at:
www.taste.com.au
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