pastry Archives

Christmas recipes

Festive berry cups

5 to 10 minutes

Pastry recipes

Quick sausage rolls

15 to 20 minutes

Freefold tomato-and-goats cheese tarts

30 minutes

Quick cheese straws

10 minutes

Whole plum and almond tart

1 hour

Roasted balsamic pear, pecan nut and brie tart

25 minutes

Christmas dessert

Christmas mince pies

15 minutes

Tart recipes

Bite-size tarts

45 minutes

Bite-size tarts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x 500 g packets ready-made shortcrust pastry
10 free-range eggs
1 cup cream
½ cup chopped chives
½ cup chopped parsley
150 g Italian provolone, grated
150 g Lancashire Cheddar, grated
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Line a 24-hole muffin tray with squares of shortcrust pastry, cut to size, and bake blind for 10 minutes, or until just golden.

In a large mixing bowl, beat the eggs with the cream, herbs, cheese and seasoning, to taste.

Pour into the baked pastry cases and bake for a further 15 to 20 minutes, or until set.

Serve warm, garnished with the toppings of your choice.

Cook’s note: Top with steamed spinach and asparagus, crunchy bacon bits, pan-blistered vine tomatoes, charred chunks of brinjal, creamy goats’ cheese, smoked trout or pitted black olives.

TASTE’s take:

Take one basic recipe and simply add your favourite toppings for a real crowd pleaser. To prepare these tarts as easily as possible, use disposable muffin trays available.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Goats-cheese mousse with semi-dried and pickled tomatoes

Two-cheese open pie with grilled tomatoes

Olive and crispy bacon phyllo tartlets

Ricotta and poached apricot hearts

Festive berry cups

Quick sausage rolls

Freefold tomato-and-goats cheese tarts

Quick cheese straws

Whole plum and almond tart

Roasted balsamic pear, pecan nut and brie tart

Christmas mince pies

Bite-size tarts

Bite-size tarts

Ingredients

Method