Creamed Egg Tartlets with Roe Dessert Recipe

Creamed Egg Tartlets with Roe Desserts Recipes

Ingredients :

2 cups

125g

5

4

75g

3 tbsp

 

plain flour, sifted

butter, chilled and chopped

eggs

egg yolks

unsalted butter, chopped

red or black roe

chives, to garnish

Method :
  1. Lightly grease 30 mini muffin holes (approx 2.5cm).

  2. Sift the flour and 1/4 tsp salt into a large bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

  3. Make a well in the centre, ad done egg and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads (add a little cold water if the mixture is too dry).

  4. Press together into a ball on a lightly floured surface, wrap in plastic wrap and refrigerate for 30 minutes.

  5. Preheat the oven to moderately hot 200°C (400°F/ Gas 6).

  6. Roll out the dough to a 2mm thickness between two sheets of baking paper.

  7. Using  a 6cm cutter, cut out 30 rounds.

  8. Gently press the rounds into the muffin holes and lightly prick the bases with a fork.

  9. Bake for 10 minutes, or until crisp and golden.

  10. If they puff up, use a clean kitchen cloth to gently press back down while still warm, to remove any air pockets.

  11. Allow to cool completely.

  12. To make the filling, lightly beat the egg yolks and remaining eggs together.

  13. In a small, heavy-based pan, melt the unsalted butter over very low heat, then add the eggs and whisk slowly and constantly for about 5-6 minutes or until the eggs are thick and creamy but not scrambled.

  14. Remove the pan from the heat immediately and season with salt and pepper.

  15. Fill the pastry shells to 3/4 full, and top each with 1/2 tsp of row.

  16. Garnish with a chive and serve.

Makes 30

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