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Cinnamon tartlets

Recipe from: January 2012

Ingredients 9
Servings 8
Time 00:10


  • 1x
    200 g packet of Bakers Original Digestive Wholewheat Biscuits
  • 90
    castor sugar
  • 10
    ground cinnamon
  • 125
    melted butter
  • 3
    large eggs
  • 600
    bought double toffee or vanilla custard
  • 5
    vanilla essence
  • 8
    short cinnamon sticks
  • 65
    Demerara sugar (for the crunch, but you can use brown sugar instead)


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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