Ingredients
1/3 portion of short crust
pastry
2 medium eggs
100ml cream
80g cooked ham, cut
into 1cm pieces
100g grated cheddar
cheese
Salt and freshly ground
black pepper
Method
Switch on the pie maker with the lid closed.
Note: tarts can also be made from cold but need approximately 3 - 4 minutes extra cooking
time.
In a small bowl, beat the eggs, then add the cream and whisk until well mixed. Season with
salt freshly ground black pepper.
Mix the ham and cheese.
Roll out the pastry and use the pastry cutter to cut the bases. Note: the tarts do not require
lids.
Line each well with a pastry base, then add the filling to just below the rim.
Caution: the surfaces are hot – never touch the cooking surfaces directly.
Pour the egg and cream mixture into the wells to just below the rim; do not overfill.
Close the cover and cook for approximately 10 minutes.
Ensure the mixture is set before removing the tarts from the pie maker.
Ham and Cheese Tarts
Makes 2 Tarts
