We love tarts! But the process of making them at home seems to be very inconvenient dues to the mess and techniques required. This recipe does not require much technique. Any stand mixer or hand held mixer will do the trick.
This recipe is enough to make 2 x 4.5 inches Tart. Double the recipe to make a standard 9 inches tart.
Preheat the oven at 220 degree celsius.
Cut the cold butter (very cold butter) into cubes. Together with the flour and salt, add it into a mixing bowl and start mixing. In less than few minutes, the mixture will turn out like that.
Add in egg and milk. Continue mixing until it form a lump of dough. Form it into a round dough and transfer the dough to a board lined with plastic wrap.
Add another layer of plastic wrap on top of it. Use a rolling pin and roll the dough into 3mm thickness. I used a non stick rolling pin with slide on guide ring of 3 mm thickness. If you do not have that, just use any rolling pin and roll to about 3 to 5 mm thick.
When the dough is about big enough to cover the base and side of your tart pan, trim of the excess.
Flip the dough onto the tart pan, the side of the dough with cling wrap still on it, facing up.
Gently press down the dough to fit the tart pan.
Cover the tart with aluminium foil and weigh it down with pie weights and bake blind for 10 mins
While the tart was blind baking, prepare the sauce. The sauce should be thick and cheesy. Any excess sauce can be use as a dipper for bread! Its really yummy!
After 10 mins of blind baking, remove the pie weights and aluminium foil. Lightly brush the tart shell with egg and prick holes on the base of the tart.
Bake for another 10 to 15 mins until the tart shell turns slightly golden brown
Fill the tart shell with the white sauce made while making the tart shells. Top with sliced cherry tomatoes and baked for another 10 mins until sauce and tomatoes turn slightly golden brown
Serve hot with salad on the side. Bon appetit!
- 75g Cake Flour
- ⅛ teaspoon Salt
- 30g unsalted butter
- 15g egg
- 10g cold milk
- 1 tablespoon oil
- 30g Chopped Spinach
- 5 leaves Sweet Basil
- 25g Mozzarella Cheese/ Pasta Mixed Cheese
- ¼ teaspoon Salt
- 125ml milk
- 15g unsalted Butter
- 12g flour
- 5 pieces Cherry Tomatoes (Sliced)
- Preheat oven @ 220 degree celsius
- In a large mixing bowl, add in flour and cold chopped cutter
- Use the Paddle attachment to mix the flour and butter into breadcrumb texture
- Mix the egg and cold milk in a seperate small bowl and pour the egg mixture into the flour-butter mixture
- Continue to mix until the flour and egg form a dough
- Transfer the dough into a board lined with plastic wrap.
- Add another layer of the plastic wrap on top of the dough and roll into a round 3 mm thick dough
- Remove the top layer of the plastic wrap and trim enough dough to cover the base and side of the tart mould.
- Flip the flattened and trimmed dough onto the mould
- Gently press the rolled dough onto the mould, with the plastic wrap still on the top
- Remove the plastic wrap and trim off any excess
- Chill the tart in the refrigerator to about 10 mins to prevent shrinking during baking
- Remove from fridge, cover the base of the tart with aluminium foil or baking paper
- Fill the base with pie weights or baking ceramic balls
- Blind bake the tart in the oven for 10 mins then remove the tart from the oven
- Remove the pie weights and aluminium foil
- Brush with eggs and prick the base of the tart with a fork
- Continue to bake for another 10 mins or until the base is slightly golden brown in colour
- Remove from oven and add in the prepared fillings
- In a heated saucepan, melt unsalted butter
- Add in flour into the melted butter and stir vigourously until a lump of dough are formed
- Slowly add in the milk and continue to stir vigorously until the milk mixture becomes smooth
- Add in spinach, cheese and salt
- Still until cheese is melted and well combine
- Add in the fillings to the brim of the tart base.
- Top with sliced cherry tomatoes
- Baked for another 10 minutes until the top of the fillings start to bubble and turn golden brown
- Remove from the oven and remove the tart from the tart mould.
- Place it on a serving plate and garnishes with sweet basil
- Serve hot