Red pepper paste & bacon tart
Red pepper paste & bacon tart
Extra quick and easy to make shortcrust dough for savory tarts.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Kourou Lux | 1.000 g | |
| Margarine Princess | 400 g | |
| Water | 225 g | |
| Casa Cream UHT (fresh cream) | 250 g | filling ingredients I |
| Eggs | 125 g | filling ingredients I |
| Pork (cut in cubes) | 200 g | filling ingredients II |
| Bacon | 30 g | filling ingredients II |
| Red pepper paste | 30 g | filling ingredients II |
| Chives | 10 g | filling ingredients II |
| Salt | at your taste | filling ingredients II |
| Pepper | at your taste | filling ingredients II |
Preparation
Base:
Mix all the base ingredients at low speed for 4 minutes or use a pastry blender and mix with the use of the flat beater for 2-3 minutes at low speed.
Filling:
Use a pastry blender to mix the fresh cream with the eggs at low speed with the wire whisk for 1 minute. The mixture should have a porridge like structure.
Mix the rest of the filling ingredients into a bowl.
Place the dough into a 22 cm tart pan. The dough roll out width should be 2-3 mm.
Fill the tart with 250 g of the filling ingredients (not the fresh cream and eggs misture).
Pour on top 230 g of the fresh cream and eggs mixture.
Bake at 200°C for 40-45 minutes.
Decoarate with chives.
