25 min cooking time

15 min preparation time

Serves 12 – 24


Clover Mooi River Salted Choice Butter to grease muffin tins
100 g / 200 ml cake flour
100 g / 115 ml Clover Mooi River Salted Choice Butter
100g / 250 ml grated Clover Cheddar Cheese
60 ml chopped onion, lightly sautéed or snipped spring onion
± 400 g flaked fish such as:
Canned and drained tuna or salmon (skin and bones removed)

Skinless, boneless cooked haddock or smoked snoek
30 ml chopped mild or hot peppadews (optional)
500 ml Clover Fresh Full Cream or Low Fat Milk
4 eggs
3 ml mustard powder (optional)
Good pinch salt



  1. Grease 12 jumbo or 24 medium muffin tins generously with butter. Preheat the oven to 170°C.
  2. Rub the flour and butter together until it resembles fine crumbs and sprinkle about ¾ of this mixture evenly onto the base of the muffin tins. Press down lightly to form an even layer and sprinkle half of the cheese, onion or spring onion, flaked fish and peppadews, if used, over the crumbs.
  3. Beat together the milk, eggs, mustard powder and salt and ladle over the filling ingredients, dividing it evenly between the muffin tins.
  4. Mix the remaining cheese and crumbs and sprinkle over the liquid. Bake 20 – 25 minutes for the large or 15 – 20 minutes for the smaller tartlets until set and golden on top. Serve warm or cool and refrigerate to reheat when required.

Tartlet Variations
Variable filling ingredients for tartlets (± 400g altogether)

Bacon or Bacon and Leek, Broccoli or Asparagus Tartlets
Use bacon on its own or combine 250 g fried chopped bacon with sautéed leek or lightly boiled and drained broccoli or drained canned white or freshly boiled green asparagus.

Ham and Mushroom Tartlets
Use shredded or finely diced ham combined with the lightly sautéed sliced mushrooms.

Chicken and Mushroom or Asparagus Tartlets
Use cooked shredded chicken and lightly sautéed sliced mushrooms or drained canned white or lightly boiled fresh green asparagus.