Garlic and Pine Kernel Tartlets

Ingredients

• 8oz (225g) rich shortcrust pastry
• 5oz (150g) unsalted butter
• 6 cloves garlic, peeled
• 4 level tablespoons grated parmesan cheese
• 1 level tablespoon chopped fresh basil
• 4 level tablespoons pine kernels roughly chopped
• freshly ground black pepper
• beaten egg
• Spriggs of fresh basil to garnish

Method :

1. Preheat the oven to 190°C (390°F, gas mark 5)
2. Roll out the pastry and use it to line four individual, fluted flan tins about 4 inches (100mm) in diameter. Press the pastry well up to the edges of the tins. Chill the pastry inthe refigerator for 30 minutes.
3. Put the butter, garlic, parmesan cheese and chopped basil into a liquidiser or food processor and blend until smooth. Alternatively, the ingrediants can be pounded in a mortar and pestle until smooth
4. Mix in the pine kernels and add pepper to taste. Chill the mixture in a covered container in the refrigerator.
5. Line the pastry cases with kitchen foil and baking beans and bake blind in the preheated oven for 10 minutes.
6. Remove the foil and the beans and brush the rims of hte pastry cases with beaten egg
7. Divide the garlic butter filling between the pastry cases. Bake in the preheated oven for 20-25 minutes untilthe pastry is golden brown.
8. Remove from the tins and serve immediately, garnished with fresh basil.