Cranberry & Brie Tartlets
8 oz. shortcrust pastry, prepared or homemade
7 oz. brie, cut into 1/2-inch cubes
1/2 cup milk
Roll the pastry and stamp out circles to fit in a tartlet or muffin tin and then chill for 30 minutes.
Bake the pastry shells blind (use pie weights or beans) for 10 minutes at 350°F.
Remove from oven and put 1/2 teaspoon of cranberry sauce in each pastry case and cover this with a cube of brie.
Whisk together the milk, eggs, salt, and pepper and pour this mixture over the brie and cranberry sauce to fill each tartlet.
Cook for approximately 10 to 15 minutes at 350°F until raised and golden brown.
This recipe is from The Tracklements Company, adapted and used with permission