Makes: 24

Hands-on time: 30 minutes 

Hands-off time: 4 hours 30 minutes 

INGREDIENTS

2 rolls (400g each) store-bought shortcrust pastry, thawed 

⅓ cup condensed milk

⅓ cup fresh cream, whipped

⅓ cup Oros Tropical Flavoured Apple Squash

Serving suggestion:

Fresh mint 

Lunch box snacks

1. Preheat the oven to 180°C and spray two 12-hole muffin trays with non-stick spray. 

2. Cut the two shortcrust pastry rolls into 24 medium-sized circles using a round cookie cutter or a glass. 

3. Place the pastry circles into the muffin holes and press the bottom and sides of the pastry firmly to secure them. Use a fork to prick the base of the pastry 3 times. 

4. Add a cupcake liner over each pastry base and fill with baking beans or rice. *Chef’s tip: The beans allow the pastry cups to keep their shape while baking  

5. Bake for 20 minutes until golden brown and crispy. Once baked, remove from the oven and cool for 10 minutes before filling. 

6. Meanwhile, make the filling. Add the condensed milk, whipped cream and OROS Guava & Apple Concentrated Squash to a bowl and mix until combined. *Chef’s tip: use your favourite OROS flavoured squash! 

7. Pour the mixture into the cooled crusts until it almost reaches the top of the shortcrust pastry cases and tap the tray on the counter to remove any air bubbles and flatten the mixture. 

8. Refrigerate for 4 hours or overnight until set. Once set, remove from the muffin tray, serve alongside lunchbox snacks and ENJOY.