- For the pastry :)
- 120 g Plain flour
- 60 g Unsalted butter
- 3 tbsp Cold water
- For the tarts :)
- 100 g Christmas cake or pudding crumbled
- 150 ml Double cream
- 2 Eggs whisked
- 1 tbsp Caster sugar
- Nutmeg for topping
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For the pastry :)
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Place the flour and butter into a bowl and using your fingertips mix together until you achieve fine breadcrumbs,
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Add in 2tbsp cold water and bring the mixture together until it forms a ball of dough. You may need to add up to 4tbsp of water, adding it bit by bit to prevent the dough becoming too wet,
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Once the pastry has come together, wrap it in cling film and leave it to rest in the fridge for at least half an hour before rolling it out.
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For the Christmas Cake Tarts :)
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Pre heat the oven to 180 degrees,
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Butter a 12 hole bun/muffin tin,
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Roll out the pastry and using a cutter, cut out circles of pastry large enough to fit snugly into the bun/muffin tins,
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Press the circles of pastry firmly into the bun/muffin tin making sure it comes fully up the sides so that the egg mixture will remain in the part cases and not escape,
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Add the crumbled Christmas cake into the pastry shells,
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Whisk the eggs together with the cream and sugar in a jug and then pour the mixture equally over the 12 tarts,
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Top with a sprinkling of nutmeg,
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Bake in the oven for 20 minutes,
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Serve with plenty of cream or custard, preferably laced with Brandy.