Macaroni and Cheese Tartlets

Name: Macaroni and Cheese Tartlets
Yield: Makes 24 tartlets
Ingredients: Pinch of salt; ½ cup (60 g) grated Parmesan cheese; 1¾ cups (225 g) flour, plus more for the work surface; 5 tablespoons (75 ml) ice-cold water; 1 egg, lightly beaten; 4 tablespoons (60 g) cold unsalted butter, cut into cubes; Pinch of cayenne pepper; 6½ tablespoons (100 ml) heavy cream; ½ cup (60 g) grated Parmesan or Gruyère cheese; ½ cup (60 g) grated Parmesan or Gruyère cheese; 2 oz (60 g) very small dried macaroni (about ½ cup); Chopped fresh flat-leaf parsley, for garnish (optional); Small Pinch of cayenne pepper; Small Pinch of salt

Preparation info

Makes
24
tartlets

Difficulty
Medium

Appears in

The Official Downton Abbey Christmas Cookbook

By Regula Ysewijn

Published 2020

About

This is a recipe from Nicolas Soyer, the grandson of the great Victorian chef Alexis Soyer and a well-known figure on the British culinary stage in the early twentieth century. The tartlets are very tasty and filling and are best eaten warm from the oven. When they are allowed to cool, they become quite heavy and dry.

Ingredients

For the Pastry

1¾ cups (225 g) flour, plus more for the work surface
½ cup (

Starter
Vegetarian

Method

To make the pastry, in a bowl, stir together the flour, cheese, salt, and cayenne pepper. Scatter the butter over the flour mixture and, using your fingers, work in the butter until the mixture is the consistency of bread crumbs. Pour in the egg and then gradually add the water, stirring and tossing with a fork just until the mixture comes together in a rough mass. Transfer the dough to a work