3 4


5


dough lengthways keeping it as tight as you can. Cut the roll of dough into 24 equal slices.


Flatted and roll each slice into a very thin circle large enough to line each cup of the muffin tins. Don’t worry if they look a bit scruffy. This is part of their charm.


Put the trays into the fridge to allow the dough to relax whilst the oven heats up to 230°c


es as the sugar in the custard starts to caramelise. If they are browning too quickly then turn down the heat 10 degrees.


3


Allow the tarts to


cool for a few minutes before carefully removing them onto a cooling rack.


Fill and Bake the Tarts:


1 2


When the oven is ready distribute the custard evenly between each tart case.


Bake for 15 minutes by which time the custard should have risen slightly and have developed brown patch-


Eat the Tarts: They can be enjoyed warm or cold. If you’ve made a batch but don’t want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months.


Real Ales, Sunday Roasts, amazing A la Carte menu and extensive Wine List. Bookings are essential.


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