Recipe: Rose Bakery Mini Tartlets

Rose Bakery cookbook

These are so cute and delicious - and perfect for party nibbles. The great thing about them - although fiddly at first - is that once you master the basic recipe, you can use pretty much any filling you want!

TART CRUST  
(Enough to make 3 x 28xm tart crusts)

• 500g plain flour
• 1/2 teaspoon salt
• 250g unsalted butter, plus extra for greasing
• 1 egg yolk
• 250ml cold water

1. Process the flour, salt and butter for about 5-8 seconds, then put the mixture in a bowl.
2. Now make a well in the middle of the flour and butter mixture and add the egg yolk and half the water. Stir with a fork, adding more if necessary.
3. When the fork can't go anymore, use your hands to bring the dough together. 
4. Wrap the dough in cling film and chill in the fridge for at least 30 minutes. 
5. Preheat oven to 180c.
6. Take it out and divide into 3 pieces.
7. Roll out one of the pieces on a floured surface. When it is around 4mm thick, line a tart tin. Repeat with remaining pieces of dough. Chill again for 30 minutes.
8. Bake the tart cases for about 25-30 minutes until golden.

CREAM MIXTURE

• 500ml single cream
• 4 eggs
• 1 egg yolk
• Pinch of salt and pepper
• Pinch of grated nutmeg

1. Beat all ingredients together in a bowl until they are mixed well.

FILLING (this is for mushroom and chive)

• 2 tablespoons extra virgin olive oil
• 400g mushroom, sliced
• 1 garlic clove, crushed
• Salt and ground black pepper
• 200g grated Cheddar cheese
• 1 handful chopped chives

1. Heat the oil in a pan and fry the mushrooms with the garlic and salt and pepper till all the liquid has gone.
2. Scatter the cheese over the base of the tart cases. Place the mushrooms on this and pour as much the cream mixture into each one as you can.
3. Sprinkle with chives and transfer into the oven. 
4. Bake for 30 minutes until the filling has set and is golden. 



Mushroom and herb tartlets - first attempt!