These tartlets can be served as is, or you could add sautéed wild mushrooms or line the tartlet shells with a slice of tomato and some fresh herbs.

The tartlets can be served hot as a side vegetable (with the beef tenderloin medallions with caramelized onions for example) or as a cold hors d’oeuvre, served on lettuce leaves with a drizzle of vinaigrette.

A recipe from Neil McCarthy, Mount Kenya Safari Club

- Jacline, Memories of Africa

1. Sweat the shallots and garlic in a skillet in a little clarified butter; once they’re cooked, add the spinach and cook for 30 seconds longer; refrigerate until cold;
2. fill the tartlet shells;
3. beat the egg yolks and cream together in a bowl; season with salt and pepper; pour over the spinach;
4. bake the tartlets in a preheated 160° C (325° F) oven for about 20 minutes.