1 largeegg At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
2tbspvery cold water
Quiche Custard Filling
140mldouble creamUS: heavy cream
2largeeggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
salt & pepper to season to taste
Bacon and Cheddar Filling
3rashersback bacon (approx) cut into small pieces & sautéed in a pan until cooked
40g mature Cheddar cheese (approx) finely grated
½tspdried parsley or 1 to 2 tsp fine chopped fresh parsley
Salmon and Gruyère Filling
1 to 2filletshot smoked salmon cut into small pieces
60gGruyère cheese (approx weight) - finely grated
sprinkle of fresh chopped dill (or dried)to season
Mushroom, Leek and Stilton Filling
75gmushrooms of choice (Chestnut Mushrooms are ideal)(approx) cut into small pieces
2 tspolive oilto sauté
sprinkle of chopped fresh parsley (or dried)
salt & a good grind black pepper
60gStilton cheese (approx weight) crumbled
Almond Pastry - By Hand
Weigh the flours, almonds, xanthan gum and salt into a large bowl and stir together.
Rub the butter and margarine/lard into the flour mixture until it resembles breadcrumbs.
In a small bowl, beat the eggs with 1 tablespoon of the water and then pour into the crumb mixture.
Work the wet ingredients into the crumb mixture using a table knife or spatula until it begins to clump together.
Add the rest of the water little by little to get a moist dough consistency. You will likely need most or all of it. The dough needs to be on the wetter side as the flours will absorb moisture.
Now bring the dough together with your hands and press into a ball. Knead briefly to ensure ingredients are fully amalgamated. No need to chill.
Make the tartlet cases
Have the mini tart tins ready.
Break off small (walnut sized pieces) of dough and roll into balls.
Dip the base of each ball into flour (to avoid any accidental sticking), before gently pushing into a tart hole.
Take the pastry tamper and dip the end of that in flour too.
Gently press the tamper down onto each dough ball and rock back and forth. The rocking motion will push the pastry up the sides of the tart moulds.
Repeat until all the pastry has been used. (If needing to make in batches, tightly wrap any remaining dough in cling film and chill until ready to use, but be sure to bring back to room temperature before rolling).
Set aside the uncooked pastry cases to chill in the fridge while making the fillings.
Fillings - Preparation (if making only one variety, increase the filling ingredients accordingly)
NOTE: For all the mini quiche, do NOT over-fill with base fillings as you will need to have room to top with egg-custard.
Bacon & Cheddar : Sauté the bacon. Place a sprinkle of Cheddar in the bottom of some of the uncooked tart cases. Top with a little bacon and a sprinkle of parsley and then a little more Cheddar.
Salmon & Gruyère : Place a sprinkle of Gruyère cheese in the bottom of some of the uncooked tart cases. Top with a little salmon, some dill and a little more Gruyère.
Mushroom, Leek & Stilton : Sauté the chopped leeks for a couple of minutes with a little olive oil and then add the mushrooms and continue to fry until soft. Add a dash of brandy, a sprinkle of chopped parsley and season with salt and a good grind of black pepper. Simmer for a couple of minutes until the liquid has significantly reduced. Place a sprinkle of Stilton cheese in the bottom of some of the uncooked tart cases. Top with a spoonful of mushroom-leek mixture and then top with a little more Stilton.
While making the egg custard pre-heat the oven to 180 C/350 F/Gas 4.
Beat together all the custard ingredients until light and airy.
Using a jug or spoon, pour a little mixture into each of the filled tart cases until almost to the brim (but make sure it does not overflow).
Bake all the tarts for about 20 minutes until the filling is set.
Enjoy hot, warm or cold! (Store chilled or freeze when baked if making ahead of time).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Alternative shortcrust pastry recipes can be used (see Main Blog Post accompanying the recipe for recommendations.