| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Big kevin l, New | 1 | servings | |
INGREDIENTS
| 2 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1 | Stick butter | |
| 1/2 | c | Ice water |
| 1 | Egg white beaten with 1 tsp water | |
| A cup of cheese; about | ||
| 3 | Egg yolks | |
| 1 1/2 | c | Light cream |
| Salt; pepper and | ||
| ; Worcestershire | ||
| ; sauce |
INSTRUCTIONS
FOR THE PASTRY FOR THE TART Preheat oven to 450f. 1 Blend the flour, salt and butter until the mixture resembles cornmeal. Add just enough water to shape the dough into a ball. Also add the egg white with water to the dough. 2 Roll the pastry to about 1/8" thick. Cut out the pieces to fit into 3" tartlet tins. Place the pastry into buttered tins. Cover with circles of waxed paper and dried peas or beans. Put the tins on a baking sheet and bake for 10-12 minutes. 3 Remove the paper and dried peas or beans and bake for three minutes more. Turn off the heat. Keep the tarts in the oven with the door open for 1-2 minutes to dry thoroughly. 4 For the Goat's Cheese Tart: Crumble a cup or so of cheese into a tart. Whisk 3 egg yolks with 1 1/2 cups light cream, season with salt, pepper and drops of Worcestershire sauce and pour over the cheese. Bake for about 15 minutes at 450f until firm. Converted by MC_Buster. Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.
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