• Pie dough (enough for a double crust pie)
  • 1 1/2 cups light cream
  • 3 eggs, slightly beaten
  • 3 Tablespoons Stonewall Kitchen Traditional Pub Mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of nutmeg
  • 1/2 cup grape tomatoes, seeded and chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Feta or Mozzarella cheese
  1. Preheat oven to 375° F. Generously grease 2 1/2-inch in diameter mini tart pans or 16 wells in 2 12-well muffin tins.
  2. Roll out pie dough and cut into 16 (3 1/2 -inch) rounds. Press pastry into prepared pans.
  3. Whisk together the cream, eggs, Traditional Pub Mustard, salt, pepper and nutmeg.
  4. Divide tomatoes, basil and cheese evenly in crusts.
  5. Fill each tart pan 3/4 full with egg custard. If using individual tart pans place them on a baking sheet.
  6. Bake for 10-15 minutes or until the center of each tart is firm. Allow to cool 5 minutes then remove from pans. (You may have to run a small knife around the pan to loosen the crust.)
  7. Tarts can be frozen for 1-2 weeks if stored in an airtight container. Otherwise serve immediately.
**Items in BOLD are products available at Karmin's Kitchen Table**

1 pre-cooked ham
1 bottle Roasted Pineapple Habanero Sauce


Pre-heat oven to 350 degrees. Rub ham with Roasted Pineapple Habanero Sauce. Cook until hot and the glaze has crystallized. Pour remaining sauce on top of the ham and serve!

**Items in BOLD are products available at Karmin's Kitchen Table**

For Shortbread Crust:
1 1/2 sticks unsalted butter, chilled
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

For Filling:
3 large eggs
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1/8 teaspoon LorAnn Lemon Oil
1/3 cup all-purpose flour
3 Tablespoons confectioners sugar

For crust: Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and use fingers to press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. Prepare filling while crust is baking.

For Filling: In a bowl, whisk together eggs and granulated sugar until well combined. Stir in lemon juice, lemon oil and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300º F. and bake in middle of oven until set, about 30–35 minutes. Cool completely in pan and cut into 24 bars. Sift confectioners' sugar over bars before serving. Garnish with fresh strawberries, blueberries or raspberries, if desired.

To store, cover and chill up to 3 days. Makes 24 bars.

**Items in BOLD are products available at Karmin's Kitchen Table**