In bowl sift the flour, add the butter, using your fingertips, lightly rub in the butter until it resembles breadcrumbs.
Add the egg yolk and slowly mix in ice cold water, mix the dough until it forms a ball.
Preheat the oven at 180 degrees.
Roll out the pastry dough on a floured surface and using a ring cutter, cut out small rings.
Grease the tart tray and place each of these in the individual tart places, pressing down gently in place.
Bake for 5 minutes.
Take out and let it cool.
Meanwhile make the filling.
In a bowl add the cream, eggs, salt pepper and mustard and mix.
Add sweet corn, green pepper cheese and chicken and mix.
Fill the tartlets with the filling and bake for a further 25 minutes until golden brown
Note: If you do not wish to use cream, then you can substitute ½ cup milk instead
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