
Mini Goats Cheese and Cranberry Tartlets
Stylish goats cheese and tangy cranberry canapés that can also be made larger to serve as a starter or even a light meal. This tartlet recipe is quick to prepare and perfect for the busy Festive season!
Quick Stats
Easy
12 Servings
16 minutes bake time
Mini Goats Cheese and Cranberry Tartlets
Stylish goats cheese and tangy cranberry canapés that can also be made larger to serve as a starter or even a light meal. This tartlet recipe is quick to prepare and perfect for the busy Festive season!
Ingredients
- 320 g Jus-Rol™ ready-rolled Shortcrust Pastry
- Flour, for dusting
- 150 g goats cheese
- 4 tbsp cranberry sauce
- Small bunch fresh parsley, finely chopped
Equipment required
- Rolling Pin
- 12 hole deep bun tin
- Fork
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat the oven to 200°C (Fan 180°C) Gas 6.
- Unroll the pastry on a lightly floured, clean surface. Using an 8cm (3.5 inch) cutter, stamp out 12 rounds and press into a lightly greased 12-hole bun tin. Prick each base with a fork and line with a small piece of kitchen foil and fill with baking beans. Bake for 8-10 minutes, until the pastry is lightly golden. Remove the foil and baking beans and return to the oven for 2-3 minutes.
- Turn down the oven to 180°C (Fan 160°C) Gas 4.
- Place a slice of goat’s cheese in the base of each pastry case. Return to the oven for 2-3 minutes, until the cheese is slightly melted. Allow to cool for a minute before removing from the tin. Top with a teaspoon of cranberry sauce and decorate with the chopped parsley – serve warm.