Saturday, November 6, 2010
This time I decided to start the short crust pastry in my tiny food processor instead of by hand. Its definitely less messier and way quicker. The hard part I find is when it has been chilled ready to be rolled and lined in the tart pan. After rolling, it is so fragile, it just tends to split before I could even get it into the tart pan. I had to change the way it was done, instead of rolling, I placed the dough into the tart pan and slowly shaped them to fit the pan. The results was definitely better:)
Also, the tart does taste as good as it looks in the magazine. The lime zest gives it a nice aroma and just makes one really hungry and wanna dive into the tart! Its definitely worth the time and effort in trying them out. Recipe as per below - enjoy!
Chilli crab and prawn tarts
(Adapted from Delicious Magazine - March 2010 issue, modified slightly)
For shortcrust pastry:
250g plain flour
125g chilled butter, chopped
1 egg yolk
Chilli Crab and Prawn:
20g unsalted butter
4 eschalots, thinly sliced
1 tablespoon chilli powder
12 green prawns, peeled, chopped
140g cooked crab meat
1/2 cup pure thin cream
3 egg yolks
2 tbs chopped coriander
grated zest of 1 lime
Short Crust pastry
Place flour and butter in food processor and process until mixture resembles fine bread crumbs. Add egg yolk and 2 tbs chilled water and process until mixture comes together in a smooth ball. Divide into 6 portions, shape into a disc, then enclose in plastic wrap and chill for 30 minutes before using.
Preheat oven to 180C. Lightly grease six 10cm tart pans. Place each of the chilled dough into the pan and press to fit bottom and sides of pan. Prick bases with fork. Chill for 10 minutes.
Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, remove paper and weights and bake for a further 5 minutes or until light golden and crisp.
Chilli Crab and Prawn
Melt the butter in a non-stick frypan over medium low heat. Cook the eschalot and chilli powder, stirring for 2-3 minutes until softened. Transfer to a bowl and set aside.
In the same pan on high heat, cook the prawns, turning for 2-3 minutes until pink and just cooked. Off the heat. Add the eschalot mixture and crab meat to the prawns, season with salt and pepper, stir to combine, and set aside.
Whisk the cream, egg yolks, coriander and zest in a jug or tall mug. Season with salt and pepper.
Spoon the prawn and crab mixture into the tart shells, then pour the egg mixture over the top. Bake for 20-25 minutes until set. Stand for 10 minutes before serving.
Posted by Private Kitchen Journey at 3:38 PM