Cranberry and brie tartlets

Preheat the oven to 180oC/350oF/gas mark 4. Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin. Chill the pastry for 30 minutes. Bake the pastry cases blind for 10 minutes. Remove the pastry cases from oven and put half a teaspoon of Tracklements Cranberry & Port Sauce in each pastry case. Cover this with one or two cubes of brie. 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, until raised and golden brown.