Baking Blitz - Sweet and Savoury Tartlets

Today's baking blitz was comprised of two super easy (slightly cheating, possibly, as it wasn't really what I'd normally call baking, though technically the food was baked) yet very popular treats; mini tomato and feta tarts, and mini chocolate caramel tarts. Most of the people who had one came back for another... and another... And I also couldn't get a definitive favourite as most people seemed to like both! My favourite were the sweet ones, though - I can't go past chocolate. ;-)

The best part of all about these is how easy they were. I had to grease my muffin tins the old fashioned way, as I didn't have any baking spray, and I still easily got back to work within my hour.

The 'recipe' for my (not very well photographed) mini tartlets is below. Meanwhile, I'm looking for camera recommendations, as Noel Leeming have finally told me our old camera is toast (it wasn't very old so we now have store credit). I don't want a DSLR (too expensive) but something in between (like maybe this) that will take good photos of food would be good! Do any of you have good or bad experiences with cameras in the $350-500 price bracket you'd like to share?

Sweet and Savoury Tartlets (makes 24 of each)
Ingredients
2 sheets pre-rolled savoury short pastry
150g feta cheese
12 cherry tomatoes
2 sheets pre-rolled short sweet pastry
1 block of Caramello chocolate

Preheat the oven to 180 C. Grease four mini muffin tins (you can do them in batches if need be, I only have two tins so did two batches). Cut the pastry using a round or fluted cutter to fit the muffin tins.

Place the savoury pastry rounds into two of the tins. Crumble the feta and divide between the cases. Top each tartlet with half a cherry tomato. Bake for about 10 minutes, or until pastry is golden brown. Top with salt and pepper to serve.

Place the sweet pastry rounds into the other two tins. Place an upside-down square (it'll look neater when cooked) into each pastry case. Bake for about 8 minutes, or until golden brown. Dust with icing sugar to serve.