CRANBERRY AND BRIE TARTLETS
225g shortcrust pastry
200g Triple Cream Brie cut into ½ inch cubes (with rind left on)
1 large egg
Salt and pepper to taste
1. Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for 30 minutes.
2. Bake the pastry cases blind for 10mins at 180C. Remove from oven and put ½ teaspoon of cranberry sauce in each pastry case and cover this with one or two cubes of brie.
3. Whisk together the milk, egg, salt and pepper and pour this mixture over the brie and cranberry sauce to fill up each tartlet. Cook for approximately 10-15 minutes at 180C until raised and golden brown.
Recipe from goodtoknow.co.uk