Entertain in style with these elegant quince paste & vintage cheddar tarts.
- Preheat oven to 190°C or 170°C fan. Lightly oil two 12-hole, round-bottomed patty tins. Use a 7cm cutter to cut discs from the pastry, cutting close together, then repeat with leftover pastry, overlapping and pressing any joins together firmly. Line the tins with the pastry discs.
- Cut the quince paste into 48 small pieces. Place 2 pieces of quince paste in each pastry shell, and sprinkle with the cheddar.
- Whisk the eggs and cream in a jug, then carefully pour into the shells. Sprinkle with thyme. Bake for 20 mins or until puffed and golden brown − they will sink on cooling. Transfer to a wire rack to cool.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set