M I N I W I L D S T R A W B E R R Y TAR T S

INGREDIENTS Nutrition
 PASTRY
 250g plain flour

 50g caster sugar

 175g butter, chilled and cut into small pieces

 1large egg, beaten

 FILLING
 1kg wild strawberry

 200g creme fraiche

 1 1∕2tablespoons icing sugar

 ∕2teaspoon vanilla essence

 2tablespoons caster sugar

 1cup water (1 wineglass)

DIRECTIONS
1. First make your pastry. Place the flour and sugar in a food processor and whizz for
thirty seconds. Turn the processor back on and add the chilled butter and finally the
egg. If the pastry needs a little more liquid add a spot of water until the dough rolls
cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst
you prepare the tartlet tins and strawberries.
2. Taste one of your strawberries to judge their sweetness. If they are sweet and
luscious, as fraises des bois generally are, they will only need hulling, rinsing and a
final dressing with the sugar syrup. If they’re a little too tart, rinse them, lay them
on a plate and sprinkle with caster sugar to give them a bit of a boost.

3. Pre-heat the oven to 200C/400F/Gas 6.

4. Butter your barquette or round tart tins, take the pastry out of the fridge and roll it
out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to
twenty minutes, but keep an eye on them, they may need pricking again. Leave to
cool.

5. Make a simple sugar syrup by boiling two tablespoons of caster sugar with the
water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence
with the crème fraiche and chill.

6. When you are ready to serve your barquettes/tarts, spread them with crème fraiche
mixture; sit the strawberries on top and brush with the glaze
 MINI LEEK TARTS
INGREDIENTS Nutrition
 1sheet of store bought puff pastry (I used Pepperidge Farm)
 1large leek (or 2 small)

 1cup half-and-half

 1cup swiss cheese

 1egg, beaten slightly

 salt and pepper

 1tablespoon butter

DIRECTIONS
1. Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run
under cold running water to clean from the soil dirt.
2. On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes
until soft.

3. In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix
together. Add leek and stir the mixture around.

4. Roll out the puff pastry and cut out nine uniform squares. Place each square in the
muffin pan like on a picture.

5. Spoon the mixture into each tart and bake in the oven preheated to 400ËšF for 30-
40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a
plate.
 APPLE MINI TARTS
INGREDIENTS Nutrition
 1pie crust, refrigerated

 FILLING
 2ounces cream cheese, softened

 ∕8cup brown sugar

 1egg

 1tablespoon flour

 ∕4teaspoon cinnamon
1

 ∕4teaspoon vanilla
1

 2granny smith apples, peeled and chopped into small pieces

 TOPPING
 1tablespoon brown sugar

 1tablespoon flour

 ∕2tablespoon butter
1

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch
circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of
a mini muffin pan.

3. For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg;
blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream
cheese mixture.
 4. Spoon apple filling into 12 crusts.

5. For topping, combine flour and brown sugar. Cut in butter until it forms a coarse
crumb. Spoon topping evenly over each tart.

6. Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before
removing.

MINI BRIE TARTS

 red pepper jelly

DIRECTIONS
1. Bake shells according to package directions. Let cool.
2. Divide cheese in 12 pieces of equal size. Place in cooked shells.

3. Bake in a 350°F oven for 15 minutes until cheese is melted.

4. Top each tart with 1 Tsp of red pepper jelly.

5. Serve and enjoy!

6. Tip:

7. You might prefer to remove the rind off the cheese.

8. Shells can be baked and stored in the freezer for up to 1 week.

10. Ready to serve miniature croustades found at the Supermarket are ideal containers
for these tarts and a wide range of other fillings. No baking required before filling.

MINI QUICHE TARTS

 50ml coconut oil

 1egg

 80ml water

 3eggs

 2egg whites
 12sun-dried tomatoes

 ∕2red onion, sliced

 2tablespoonsnutritional yeast

 1teaspoon nutmeg

 1teaspoon ground black pepper

 32g kale

 250ml milk

 1fresh dill (garnish)

DIRECTIONS
1. Place all the case ingredients into a food processor and pulse until combined. If the
mixture is too sticky, add more ground almonds.
2. Grease your cake tins and place a tablespoon of the mixture into each tin. Push it
along the sides and the base until all of the tin is covered. Repeat with all 12 tins.

3. Preheat the oven to 170C/340°F.

4. Bake in the oven for 15 minutes.

5. Meanwhile start making the filling. Gently fry the onion and kale until softened.

6. Whisk together the eggs, egg whites, milk, nutmeg and black pepper until
combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.

7. When the bases are ready remove for the oven and fill each of them with the filling
mixture.

8. Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to
garnish.
 MINI MAPLE PECAN TARTS
INGREDIENTS Nutrition
 1egg, lightly beaten
 1
∕4cup heavy cream(33%)

 ∕4cup butter, melted

 ∕4cup maple syrup

 ∕3cup golden raisin

 ∕3cup pecans, chopped

 ∕8teaspoon salt
1

 3tablespoons coffee liqueur (we like Kahlua)

 12pecans, whole

 12prepared miniature tart shells

DIRECTIONS
1. Preheat oven to 450°F.
2. Place prepared tart shells on cookie sheet.

3. In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped
pecans, salt, and coffee liqueur; stir well.

4. Pour mixture into prepared mini tart shells.

5. Place one whole pecan in the middle top of each tart.

6. Bake at 450°F degrees, on middle oven rack for 10 minutes; turn heat to 350°F
degrees and bake a further 7 or 8 minutes.
MONTE-CRISTO MINI TARTS
INGREDIENTS Nutrition
 2ounces shaved ham
 1(2 ounce) packagefrozen mini-phyllo pastry shells

 ∕2cup shredded swiss cheese

 3 3∕4teaspoons strawberry jam

DIRECTIONS
1. Preheat oven to 375°.
2. Divide shaved ham among 15 frozen mini-phyllo
pastry shells. Sprinkle with shredded Swiss cheese,
and top each with 1/4 teaspoons strawberry jam.

3. Place on a baking sheet, and bake 6 minutes.