If you are a fan of tarts and can't get over how cute they are and how perfectly they fit into any menu. This recipe is a must try.
Its quick work, simple, no mess and doesn't need many things and tastes fab.
They can be made and stored in the fridge for a few days, but if you are topping it with the spinach the crispness of the spinach on top might not last if refrigerated and hence that part is best done before serving.
Ingredients
Directions:
Its quick work, simple, no mess and doesn't need many things and tastes fab.
They can be made and stored in the fridge for a few days, but if you are topping it with the spinach the crispness of the spinach on top might not last if refrigerated and hence that part is best done before serving.
Ingredients
- Ready short crust pastry
- sweet corn kernels
- chopped spinach
- cream cheese
- salt & pepper
Directions:
- Roll out the shortcrust pastry to half an inch thickness and use a cutter to cut out circles and place them in a tart tray ready to bake.
- Mix cream cheese, spinach, corn, salt and pepper in a separate bowl. The quantity of spinach and corn to put in could depend on how cheesy you want your tarts to be, the lesser amount of corn and spinach the cheesier the tart.
- Fill in the tart shells with the cheese filling .
- Chop some additional spinach and sprinkle some salt and sugar on it and toss well.
- Top each tart with some corn nibblets and then the sweet and salt spinach mixture.
- Bake in a preheated oven at 175-180 degree Celsius for about 25-30 mins or till the tarts are crispy ans cheesy mixture set and the spinach on top is crispy.
- enjoy them warm
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