These tarts are wonderful to make for an easy weeknight family dinner or also great for snacks. There are a few instructions and choices, but the recipe comes together really quickly once you get the hang of making the tart bases. The recipe is designed for 12 little tarts, but you can make more by making more filling, you want the tart bases to be filled to the top of the tin hole with a little pastry as a crust boarder. You can use gluten-free pastry for this recipe.
TIP You can use other veggies like zucchini, mushrooms, capsicum and broccoli, if you like. Just use your favourites and make these tarts your own. If you’d like to add some cooked chicken or prawn pieces just cut in bitesize, you’ll need approx. ¾ cup. If you are adding chicken or prawns, you can use a little less carrot and sweet potato or just save any extra delicious filling to have on toast for a wonderful snack.
If you are concerned with your muffin tin sticking you can line each hole with baking paper and have it come up above the tin holes, then you can easily remove the tarts.
NOTE You could also make the tarts in ramekins rather than muffin tins, if you prefer. Depending on the size of your ramekins you’ll probably make 6 – 8 with this recipe and you’ll need to cut the first pastry sheet into 6 pieces and cut 2 from the second sheet.
With the left-over pastry you could make a few free form cinnamon & maple syrup or jam filled treats. Just butter the inside of the pastry and add filling and then fold over and seal the edges before baking.
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