Cinnamon tartlets

8 servings Prep: 10 mins, Cooking: 20 mins
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Crumble-in-your-mouth goodness.

By Food24 January 31 2012
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Ingredients (9)

1x digestive biscuits — wholewheat
90 ml castor sugar
10 ml cinnamon — ground
125 ml butter — melted
3 eggs — large
600 ml custard — double toffee or vanilla
5 ml vanilla — essence
8 cinnamon — stick
65 ml demerara sugar
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Method:

Place the Bakers Original Digestive Wholewheat Biscuits in a food processor and process to fine crumbs. Add 30 ml of the castor sugar, half of the ground cinnamon and all the melted butter. Pulse until combined. Push into the bottoms and sides of 8 small (10 cm diameter) greased loose-bottomed flan rings.

Beat the eggs with remaining castor sugar then whisk in custard and vanilla essence.

Pour the mixture into the prepared crusts and put a cinnamon stick in the centre of each. Bake in a pre-heated oven at 190 ºC for 20 minutes or until set. Remove from oven.

Combine the Demerara sugar with the remaining ground cinnamon and sprinkle over the tart tops. Allow to cool a little and then remove the tarts from the rings, leaving the cinnamon sticks in place. Serve warm with whipped cream.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s
blog, click here.



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