- Preheat oven to 180 °C (350 °F).
- Spray a 7-7.5 cm (2.75-3 in.) mini tart pan with cooking spray. Place on a baking sheet. Set aside.
- Place the slices of Belgian bread on a work surface. Use a rolling pin to flatten them until very thin and compressed. Cut in them in half as needed.
- Take a piece and place it in the bottom of a tart pan compartment. Press it down with your fingers to shape the tart crust. Repeat with the other flattened pieces of Belgian bread. Set aside.
- In a bowl, combine all filling ingredients.
- Fill the tarts with 1½ Tbsp. of the filling. Don’t overfill the tarts as the mixture will rise while cooking.
- Bake for 25 to 30 minutes.
- Remove from oven. Let cool completely before eating. Serve and enjoy!
Chef’s secret
You can use a butter knife to free the tarts from the mold so you don’t break them.