- 250g Fresh Field Mushrooms (swiss brown are best) diced
- 250g Alexandrina Fresh Cheddar Curd
- 2 cups Alexandrina Full Cream Milk
- 8 Free range Rosie’s eggs
- Get Mum and Dad to help dice the mushrooms.
- Crack each egg into a separate bowl so that if you get shells in the egg it will be easier to fish the shells out, having shells in your tartlets aren’t cool!!
- Get Mum and Dad to turn the oven on and help take the tartlets out of the oven using oven gloves!!
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- With a pastry cutter cut out circles the size of your muffin tin, and line it with the desired amount of pastry.
- Place a bowl with the mushrooms and carefully crack the eggs into the bowl.
- Break up the fresh cheese curds and mix well.
- Add the milk and mix together.
- Carefully fill the pastry cups and place into a oven 180c for 15mins or until the top puffs up!!
- Carefully take out the oven and let cool.
- Try and resist the temptation until they are cool enough to eat!!
- You should have some mixture left over because the first batch wont last long!
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Hard
Cheeses 
