Name: Parmesan tarts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 3 sheets frozen shortcrust pastry, thawed; 4 eggs, at room temperature; 300 millilitre cream; 2 clove garlic, crushed; 1/2 cup grated parmesan; 2 tablespoon chopped chives; shaved parmesan, to serve

Parmesan tarts

These bite sized cheesy tarts are made from a light, flaky golden crust and filled with a fluffy, creamy parmesan centre that delights the taste buds with every mouthful.

Serves 4

Prep

25M

Cook

30M

Total

55M

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Ingredients

3 sheets frozen shortcrust pastry, thawed

4 eggs, at room temperature

300 millilitre cream

2 clove garlic, crushed

1/2 cup grated parmesan

2 tablespoon chopped chives

shaved parmesan, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 12-hole (1/3-cup) muffin tray.

2.Using a 10cm round cookie cutter, cut 12 rounds from pastry. Line prepared holes with pastry. Line each pastry case with baking paper; cover base of each with dried beans, rice or pie weights. Bake blind 5 minutes. Remove weights and paper. Bake further 3 minutes, or until just coloured. Reduce oven temperature to 180°C (160°C fan-forced).

3.Whisk eggs, cream, garlic and grated parmesan in a jug; pour into tart shells. Bake 15 minutes, or until set at centre. Remove from oven. Stand in tray 5 minutes. Transfer to a wire rack to cool slightly. Serve tarts topped with shaved parmesan and chives.

The parmesan makes these tarts slightly salty, so you don’t need to add salt.
Note

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Ingredients

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