Winter still had its grip on London when we stepped into The Cinnamon Club. How lovely then, to be greeted with a warm welcome in the shape of smiling staff and two elegant cinnamon bellinis.
Try out this quick and easy recipe from Tracklements, and impress your guests with a tart or two!
225g shortcrust pastry
Tracklements Cranberry & Port Sauce
200g Brie cut into ½ inch cubes (with the rind left on)
1fl oz milk
1 large egg
Salt & pepper to taste
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.
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