These are the loveliest mixture of creamy, spicy with the peppercorns and fruity with the currants. Use a mini muffin tin so the tartlets stay bite sized.
Makes about 24 little ones
2 oz butter
1 1/4lbs onions finely chopped.
5 fl oz heavy cream
1 heaped tbsp currants
1 tbsp black peppercorns, they must be freshly and coarsely crushed, not ground
8 oz frozen puff pastry sheets, defrosted
Preheat the oven to 400F.
Crush the peppercorns either in a small plastic bag with a mallet or pestle and mortar
Chop the onions finely or put in the food processor for a quick pulse
Melt the butter in a large saucepan and stir in the onions
Add the crushed peppercorns
Cover and sweat over a low heat for 30 minutes
Uncover, add the cream, currants and salt to taste.
Simmer uncovered for 15 minutes
Remove the pan from the heat and cool.
Cut one individually wrapped sheet of puff pastry in half and roll each piece quite thinly.
Cut out appropriate size circles, put int the greased muffin trays and prick lightly with a fork
Beat the eggs in a small bowl and add to the cooled mixture, fill the tartlet cases with this mixture.
Put in the oven for a minimum of 15 minutes and a maximum of 25 for larger tartlets.
Keep an eye on them after 15 minutes to make sure they are not getting too brown.