Culinary Art Studio 2015.May
Ingredients (For 4 tart pans, 10cm diameter each)
| Frozen Puff Pastry Sheets |
(10×10cm) 4 sheets |
| Broad Beans |
12-15 ... Boil, peel, and lightly salt |
| Crab Meat |
50g |
| Onion |
50g ... Thinly sliced, sautéed slowly in olive oil, and lightly seasoned with salt and pepper |
| Gruyère Cheese |
20g ... Grated |
Custard Filling (Egg Mixture)
| Egg |
1 |
| Heavy Cream |
100ml |
| Milk |
100ml |
| Mayonnaise |
1 tbsp |
| Salt |
1/4 tsp |
| Thyme & Pepper |
To taste |
Finishing Touch
Procedure
-
Roll out the puff pastry sheets and line them into tart pans, folding the edges back. Cover with parchment paper, add pie weights (or dried beans), and bake in a preheated oven at 180°C for 20 minutes.
-
Mix the custard filling ingredients and season with thyme and pepper.
-
Fill the baked pastry shells with sautéed onion, broad beans, crab meat, and Gruyère cheese, then pour the custard filling over them. Bake in the oven at 180°C for 25 minutes.
-
Plate the tarts, sprinkle with lemon zest, and garnish with fresh thyme leaves.