Sunday, May 5, 2019



Tart dough:
150g Blue Jacket Plain Flour
90g unsalted butter, softened
1/2 tsp salt
12ml water

chicken, diced
*blanched all & set aside

egg mixture:
2 eggs, beaten
100ml whipping cream
20ml milk

1. Tart dough: Place flour & salt in a mixing bowl. Add in butter cubes & rub until mixture resembles breadcrumbs. Add in water & knead lightly till a dough is formed. Lightly floured countertop & roll out the dough big enough to line a 9” tart. Chill in fridge for 10mins. Prick the bottom of the tart dough multiple times with a fork. Bake in a preheated oven @180C for 20mins.

2. Arrange fillings over the bottom of the tart pan. Pour the egg mixture gently over the fillings.

3. Bake in a preheated oven @180C for 20mins.

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