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 approx 10-15 mins at 180 degrees until raised and golden brown.
Ingredients: Raw Cane Sugar, Cranberries (22%), Gelling Agent: Citrus Pectin, Cider Vinegar, Port (2%), Concentrated Lemon Juice, Orange Zest, Concentrated Orange Juice.
Refrigerate after opening.