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.
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