| Recipe Name:
Cheese and Mushroom Tarts |
| |
| |
| Category:
Desserts |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
2 |
|
| |
|
|
| |
Ingredients: |
| For Short crust pastry |
| |
| Refined flour |
|
60g |
| Butter |
|
30 g |
| Salt |
|
1/8 tsp |
| Castor sugar |
|
1/2 tsp (optional) |
| Cold water |
|
2 to 3 tsp |
| |
| For Filling |
| |
| Milk |
|
75 ml |
| Butter |
|
2 tsp |
| Corn flour |
|
2 tsp |
| Processed cheese |
|
25 tsp |
| Mushroom |
|
30 g (finely chopped) |
| Capsicum |
|
20 g (sliced thinly) |
| Salt |
|
1/4 tsp |
| Pepper |
|
a pinch |
| Mustard powder |
|
a pinch |
|
|
| |
Method: |
- Heat butter, add flour and cook for a minute. Remove from fire and cool to room temperature.
- Gradually add milk stirring continuously and add seasonings.
- Cook on slow heat while stirring till the mixture thickens. Remove from fire
- Add chopped mushrooms.
- To make short crust pastry, sieve flour, salt and sugar if used.
- Rub in the butter gently using finger tips till the mixture resembles fine bread crumbs. Use minimum handling. (Rub quickly and lightly, lifting mixture, up all the time to incorporate as much cool air as possible.)
- Add cold water, sprinkling it evenly over the mixture.
- Mix with a palette knife or a round blade kitchen knife cutting through and pressing together (a knife keeps the pastry cool).
- Put down the knife and bind the mixture into a smooth dough, with the hand.
- Place the dough on a lightly floured board or table top
- Flour the rolling pin lightly and roll the pastry in one direction only without pressing or stretching it.
- Roll out the pastry 1/4" thick and cut into four rounds using a biscuit cutter. Grease a tart tray and dust with flour. Line it with the pastry rounds.
- Bake the pastry blind in a hot oven (425 degree F to 450 degree F) for about 10 minutes to set the bottom.
- Fill the mixture into prepared tarts and garnish with grated cheese and capsicum slices and bake at 350 degree F till brown.
- Serve hot.
|
| |
|
| |
|
| |
Sign In
Sign Up
