These bite-sized Mini Tarts are ideal for afternoon tea or as an alternative to Christmas mince pies recipe adapted from a recipe in 'The British Larder'.
5 from 10 votes
Prep Time 15 minutesmins
Cook Time 20 minutesmins
resting time 30 minutesmins
Total Time 1 hourhr5 minutesmins
Course Baking, Dessert
Cuisine British
Servings 12
Calories 161kcal
Equipment
weighing scales
Food Processor (optional)
6 cm (2.5 in) fluted pastry cutter
1 12 hole mini muffin tin (pan)
Measuring spoons
Pastry brush
Ingredients
For the Shortcrust Pastry
150gramsplain flour
90grams butter
30gramscaster sugar
1eggsbeaten
For the filling
25gramsday-old white breadcrusts removed (weight given is for crustless bread)
1smallegg
30millilitresdouble cream
75gramsgolden syrup
20gramsclear honey
1/2lemonfinely grated zest and juice
15gramsground almonds
Instructions
For the Shortcrust pastry
150 grams plain flour, 90 grams butter
Put the butter and flour into the food processor and process until like fine breadcrumbs.
30 grams caster sugar, 1 eggs
Add the sugar and mix through the flour. Add the beaten egg and process until the mixture just comes together.
Bring the pastry together into a ball, cover and chill for 30 minutes.
Make the Filling
While the pastry is chilling make the filling.
25 grams day-old white bread
Whizz the bread in a food processor to make fine breadcrumbs. Set aside.
Whisk the egg, cream and ground almonds together in a small bowl with the golden syrup, honey and lemon zest.
Stir in the breadcrumbs. Cover and leave the mixture to rest for a few minutes.
Meanwhile preheat the oven to 160C/Gas Mark 3.
To assemble the tarts
Roll out the pastry and use the cookie cutter to cut rounds. Use them to line the cups of the mini muffin tins.
Put a teaspoon of the chilled breadcrumb mixture into each of the tart cases.
Bake in the oven for 15-20 minutes or until lightly set and golden - the tart will still have a gentle wobble in the centre but it will firm up once cooled.
Remove from the oven to a wire rack and leave the tartlets in the pan for 5 minutes before removing to cool on the wire rack.
Serve dusted with icing (confectioners) sugar with whipped cream, creme fraiche or vanilla ice cream.
Notes
Without a Food Processor
If you do not have a food processor then put the flour, butter, and vegetable fat into a bow. Rub the fats into the flour with your fingers until the mixture is like breadcrumbs, then add the rest of the dry ingredients and combine. Add the egg and water and mix with a fork or your fingers until you have a ball of dough.