Preheat your oven to 200 ºC
Roll out your puff pastry to ½ a cm thick. Using a round cookie cutter with a 10cm diameter, cut out 12 circles. Poke several holes in each circle with a skewer – this will prevent the pastry from puffing up during baking.
Grease a muffin tray and press each piece of pastry into the tray. Stir the Vanilla Paste into the cream. Fill each tart base with a tablespoon of vanilla cream, top with a teaspoon of sugar, followed by a generous pinch of Sweet Rub.
Place in the oven and bake for 20 minutes or until the filling is set and the pastry is golden and crisp. Remove from oven and allow to cool completely before serving.
Preheat your oven to 200 ºC
Roll out your puff pastry to ½ a cm thick. Using a round cookie cutter with a 10cm diameter, cut out 12 circles. Poke several holes in each circle with a skewer – this will prevent the pastry from puffing up during baking.
Grease a muffin tray and press each piece of pastry into the tray. Stir the Vanilla Paste into the cream. Fill each tart base with a tablespoon of vanilla cream, top with a teaspoon of sugar, followed by a generous pinch of Sweet Rub.
Place in the oven and bake for 20 minutes or until the filling is set and the pastry is golden and crisp. Remove from oven and allow to cool completely before serving.
Preheat your oven to 200 ºC
Roll out your puff pastry to ½ a cm thick. Using a round cookie cutter with a 10cm diameter, cut out 12 circles. Poke several holes in each circle with a skewer – this will prevent the pastry from puffing up during baking.
Grease a muffin tray and press each piece of pastry into the tray. Stir the Vanilla Paste into the cream. Fill each tart base with a tablespoon of vanilla cream, top with a teaspoon of sugar, followed by a generous pinch of Sweet Rub.
Place in the oven and bake for 20 minutes or until the filling is set and the pastry is golden and crisp. Remove from oven and allow to cool completely before serving.
Preheat your oven to 200 ºC
Roll out your puff pastry to ½ a cm thick. Using a round cookie cutter with a 10cm diameter, cut out 12 circles. Poke several holes in each circle with a skewer – this will prevent the pastry from puffing up during baking.
Grease a muffin tray and press each piece of pastry into the tray. Stir the Vanilla Paste into the cream. Fill each tart base with a tablespoon of vanilla cream, top with a teaspoon of sugar, followed by a generous pinch of Sweet Rub.
Place in the oven and bake for 20 minutes or until the filling is set and the pastry is golden and crisp. Remove from oven and allow to cool completely before serving.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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