These stylish tartlets are ready in a jiffy thanks to few easy short-cuts.

Prep Time : 0:40 | Cook Time : 0:45 | Total Time : 1:25 | Serving : 12 person.

Ingredients

• 1 quantity Basic sweet shortcrust pastry (see related recipe) or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed

• 2 eggs, lightly beaten

• 1/2 cup milk

• 1/2 cup pouring cream

• 1/4 cup caster sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup Nestle Top’n’Fill Caramel (see note)

• ground nutmeg, to serve

Method

• Step 1

  Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 10cm round cutter, cut 12 rounds from pastry. Press pastry rounds into muffin holes. Refrigerate for 10 minutes.

• Step 2

  Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

• Step 3

  Combine eggs, milk, cream, caster sugar and vanilla in a jug. Spoon 1 teaspoon of caramel into each pastry case. Spoon over egg mixture.

• Step 4

  Bake tarts for 20 to 25 minutes or until just set (do not overcook, or caramel will bubble over). Dust with nutmeg. Allow to cool. Serve.