13 Scrambled Egg Tartlets

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Method

For 12 tartlets: roll out 1/2 recipe-quantity savoury short-crust pastry and cut out 12 circles 1 cm / ½ inch larger in diameter than the depressions of a bun tin. Lay the pastry in the buttered depressions, gently pressing in with your fingertips. Put a sheet of foil on top, pressing it down to touch each of the pastry cups and weight each depression. Bake blind at 190°C/375°F/gas 5 for 10 minutes. Remove the foil and weights and return to the oven for another 10 minutes or until the pasty starts to colour. Turn out on a rack. Melt 30 g / 1 oz unsalted butter in a heavy-based pan over the lowest heat. Whisk 6 eggs with 2 tablespoons milk and season with salt and pepper. Add to the butter and cook, stirring constantly until the eggs just set in creamy curds. Immediately remove from the heat and stir in 2 tablespoons of (double) cream to stop the cooking. Put the pastry shells on a plate and divide the scrambled egg between them.

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