|My tarts are not golden brown as I did not have the patience to |
wait but to take it out and try them ...yummy!! Well, it tasted almost like a quiche.
1 tsp baking powder
125g cold butter, cubed
85ml - 100ml milk mix with 1 tsp vinegar
2 tbsp chopped chives
2 tbsp bacon bits
dehydrated tomatoes (optional)
1 tsp garlic powder
1 tsp onion powder
100ml heavy cream
salt and pepper
Sift flour and baking powder. In a food processor, pulse butter and flour together till it resembles breadcrumbs. Slowly drizzle the milk and pulse mix till it comes together and is just moist enough to form a stiff dough. This will only take couple of seconds. (You might not use all the milk)
Transfer the mixture to a plastic wrap. Gather the wrap around the dough and flatten the dough to form a square. Do not knead the dough.
Leave dough in the fridge for 30 minutes or overnight. This makes the dough easier to handle.
Divide the dough into 2 and roll out as required. I used 20 mini tart tins for this recipe.
- Beat the eggs, milk and cream. Add the salt, garlic powder and pepper ( do not add too much salt as the bacon bits are already salty)
- Mix in the chives, bacon and dehydrated tomato.
- Pour into the tart mould. Be careful not to overfill the pans as the egg mixture will overflow and makes it hard to unmould the tart.
- Bake in preheated oven 350 degrees for about 20 minutes or until the pastry is golden brown and the filling set.