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Corn and Red Capsicum Tarts


3 sheets frozen puff pastry, thawed
310g can whole corn kernels, drained
2/3 cup tasty cheese
1 small red capsicum, finely chopped
2 eggs, lightly beaten
1/4 cup buttermilk
2/3 cup cream
1 tsp Dijon mustard
dash Tabasco sauce

Lightly grease three 12 hole shallow tartlet pans. Using a 6cm round pastry cutter, cut circles from the pastry sheets. Press the circles into the prepared pans and prick the bases all over with a fork. Combine the corn, cheese and capsicum in a bowl and season with salt and freshly ground black pepper. Whisk the eggs, buttermilk, cream, mustard and Tabasco sauce in a jug. Spoon some of the vegetable mixture into the pastry cases, then pour the egg mixture over the top until the cases are almost fill. Bake at 200 C for 20 - 25 minutes or until well risen and set. The tarts can be served hot or cold.




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