1. Preheat oven to 200°C/fan 180°C/Gas 6. Unroll one pastry round onto lightly floured surface; roll out to form 30-cm round using Baker's Roller(R). Spacing closely together, cut 12 discs from pastry round using outer tube of Measure-All(R) Cup (nine around outside edge and three in centre). Gently press discs into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining pastry round.
2. Whisk together eggs, cream, black pepper and salt, if desired, in Small Batter Bowl using Stainless Whisk. Stir in crab meat, spring onions, red pepper and chopped coriander, mixing well with Small Mix 'N Scraper(R). Scoop mixture into tartlet shells using Small Scoop, dividing evenly. Sprinkle with grated cheese.
3. Bake 15-20 minutes or until egg mixture is set and pastry is cooked and golden brown. Remove from oven to Stackable Cooling Rack; cool in pan 1-2 minutes. Carefully remove tartlets to serving platter and sprinkle with additional coriander. Serve warm.
Yield: 24 tartlets
Per serving: per tartlet: Energy 474kJ/114kcal; Protein 2.4g; Carbohydrate 8.1g; Fat 8.2g; Saturated Fat 3.5g; Fibre 0.4g; Salt 0.25g
Cook's Tip: For Mini Parma Ham & Asparagus Tartlets, omit crab, spring onions, red pepper, coriander and Cheddar cheese from recipe above. Combine 50 g thin slices Parma ham, snipped into small pieces, 60 g cooked fresh asparagus spears, chopped, and 1 small tomato, skinned, seeded & finely chopped (about 25 g prepared weight). Add Parma ham mixture to whisked egg and cream mixture. Proceed as recipe directs, filling tartlet shells with Parma ham mixture instead of crab mixture. Sprinkle tartlets with 40 g finely grated fresh Parmesan cheese; bake as directed. Garnish with finely snipped fresh chives.
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