INGREDIENTS

• 80 ml (1/3 cup) finely chopped dried cranberries
• 45 ml (3 tablespoons) white port
• 15 ml (1 tablespoon) melted butter
• 12 slices Gadoua long Moelleux whole wheat sandwich bread, crusts removed
• 2 eggs
• 125 ml (1/2 cup) country-style 15% M.F. cream
• 15 ml (1 tablespoon) fresh thyme, finely chopped
• 1 ml ( 1/4 teaspoon ) ground nutmeg
• 250 ml (1 cup) grated old cheddar
• Dried cranberries to garnish

PREPARATION

Preheat oven to 400 ° F (200 ° C).

Blend together the cranberries and port in a small bowl. Macerate for 30 minutes.

While the cranberries and port are macerating, grease 12 nonstick muffin cups, using the melted butter. Set aside. Using a cookie cutter, cut out rounds measuring approximately 9 cm (3 1/2 inches) from the bread slices. Thoroughly flatten bread rounds with a rolling pin. Press rounds into the muffin cups. Bake for approximately 10 minutes or until they are golden and crispy. Set aside.

In another bowl, blend together the eggs, cream, thyme, nutmeg and salt. Drain cranberries and distribute into the tarts. Pour the egg mixture into each crust, and sprinkle with cheddar cheese. Reduce the oven temperature to 350 ° F (180 ° C). Bake approximately 25 minutes or until the tarts are golden and slightly firm to the touch. Garnish with dried cranberries.

Alternative: Substitute the cranberries by chopped figs and the port by sherry.