Cranberry and Brie Tartlets: Makes 24
Roll 225g shortcrust pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for 1/2 hour. Bake the pastry cases blind for 10 mins at 180 degrees. Remove from oven and put 1/2 teaspoon of Cranberry and Orange Sauce with Port in each pastry case and cover this with one or two cubes of brie
Whisk together 1floz milk, 1 large egg, salt and pepper and pour this mixture over the brie and Cranberry Sauce to fill up each tartlet
Cook for apporre 10-15 mins at 180 degrees until raised and golden brown.