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Soups and Starters Recipes -
Smoked Oyster
Tarts Recipe
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Soups and Starters
Recipes
-
Smoked Oyster
Tarts Recipe
Ingredients
Serve
6
-
250 g/8 oz Short crust Pastry dough
-
50 g/2 oz smoked oysters, drained and chopped
-
1 teaspoon chopped parsley
-
1 egg
-
150 ml/1/4 pint single cream
-
cayenne pepper
-
pepper
Method:
-
Roll
out
the dough thinly on a lightly floured surface and
cut into rounds using a 6 cm/2 1/2 inch
cutter.
-
Line 12 greased mini tartlet tins with the dough rounds
and prick allover with a fork.
-
Bake the
pastry
cases
'blind'
in a preheated oven, 220°C (425°F),
Gas Mark 7, for 10 minutes. Remove from the oven and
reduce the temperature to 190°C (375°F), Gas Mark 5.
-
Divide the oysters and
parsley
between the
pastry
cases.
Mix together the egg and cream and season to taste
with cayenne and pepper.
-
Pour the mixture into the
pastry cases. Bake the tarts for a further
15-20
minutes, or until the filling is set and golden
brown.
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