The custard mix will still be wobbly, but it will have set. (If you’re using a shallow tin, you might need to hold back some of the custard mix.)īake for 20-25 minutes until the top is browned. Carefully pour in the remaining custard mix and sprinkle the cheese over the top. Place in the oven on a tray, removing any racks which may be above it. Ladle half the custard mix over the crab. Spoon the crab meat into the prepared tart shell. To the mixing bowl containing the tomatoes, add the creme fraiche, eggs, salt and a few cracks of black pepper along with the warm cream. In the same saute pan, add the cream and a pinch of saffron and heat over low heat until steaming, then turn the heat off.
Spoon this out into a medium mixing bowl and allow to cool. Add the garlic and continue cooking until the tomato mixture looks like a dry paste. Set a small saute pan over medium heat and add the olive oil, tomatoes and onion and cook with a small pinch of salt until softened (about 10 minutes).
#TART SHELLS SKIN#
When they’re cool enough to handle, peel the skin off, cut out the cores, split them in half and remove the seeds. Spoon them out of the water into another bowl. Pour boiling water over them and leave for 20-30 seconds. Cut an “X” in the base of each tomato and place them in a bowl. Remove from the oven and allow to cool, then use a vegetable peeler toĭelicately shave the excess dough from the edge of the tin.įill a kettle with water and bring it to the boil. Remove from the oven and brush the interior with the egg yolk and bake for a further 2-3 minutes. Bake for a further 15-20 minutes until the base is golden brown.
#TART SHELLS PATCH#
If any holes or cracks have appeared, patch to seal the shell. Bake for 40 minutes.Īfter 40 minutes, carefully lift the pie weights out of the tart and inspect the shell. Place a sheet of baking paper on top of the dough bed and fill it completely with pie weights, dried beans or dried rice. Press the dough into the sides and base of the tin and leave the excess hanging over the edges, reserving a small piece of dough for patching up any holes (if you forget to do this, simply mix 1 tablespoon of flour with a teaspoon of water, mix and use that instead). Place in the quiche tin and put that on a flat sheet tray. Roll out the dough on a well-floured bench until it’s about 2-3mm thick. Preheat your oven to 160C fan-forced (180C conventional). You can also freeze the dough and defrost it in the fridge overnight before using. Press into a flat disk, wrap in baking paper or wax cloth and leave in the fridge for at least one hour but up to 48 hours. Remove from the food processor and knead. Add 60ml of cold water and pulse some more until it comes together. Add the butter and pulse until some pieces are the size of peas and others the size of breadcrumbs.
Place the flour, sugar and salt in the bowl of a food processor. ¼ brown onion, diced (or half a small onion)Ģ garlic cloves, peeled and finely minced
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