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These are such easy and tasty canapes. Don’t be put off if you’ve never tried anything like this before – just stay relaxed and follow the instructions. There’s only five ingredients and one of them is water! You’ve got this!
Preheat the oven to 180°C (fan)
In the large mixing bowl, bring together the flour and cold, cubed butter to form a crumb consistency. Add in the cold water and work to form a dough
Roll the dough out to a 5mm thickness on a lightly floured surface and cut out rounds, pressing each one into the muffin tray to form the tart shells. You will need to bring the dough offcuts together and re-roll to make 12
Prick each tart case base with a fork to stop them rising and place in the oven for 15 minutes to blind bake
While the cases are blind baking, remove the rind from the cheese and divide into 12 equal portions, then, place a portion into each tart case and return to the oven for a further 15 minutes.
Allow to cool slightly before removing the tarts from the muffin tin, placing on a serving platter and topping each one with ½ tbsp of cranberry sauce
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