- 4
Ingredients
- tarts
- 4 small flan rings
- short crust pastry
- 2 Whole organic Eggs
- 3 organic egg yolks
- 400 ml King Island Cream
- 10 Scampi blanched, peeled and roughly chopped
- 250 g baby spinach cooked in a little butter, seasoned, chopped and drained
- a little grated Parmesan
- tomato beurre blanc
- 400 ml Dry White Wine
- 3 shallots finely sliced
- 1 Clove Garlic crushed
- bouquet garni
- 3 tablespoons Cream
- 250 g French unsalted Butter
- 3 tablespoons finely chopped chives
- of 1 Lemon
- 3 organic Tomatoes blanched, deseeded and diced
- Salt & Pepper
Preparation
Step 1
tarts
Line 4 small flan rings with the short crush pastry, allow to rest in a fridge, blind bake & brush with a little egg yolk.
Whisk the egg yolks & the eggs with the cream, season & pass through a fine sieve.
Mix the egg mix with the scampi & the spinach.
Fill the tarts with the scampi, spinach & egg mix & sprinkle with a little grated Parmesan.
Cook in a preheated oven (160c) till cooked & set.
tomato beurre blanc
Reduce the wine, shallots & crushed garlic to 4 tbsp of reduction, add the cream & over a low heat whisk in the butter till it forms a sauce, season with salt, pepper & a little lemon juice, pass through a fine sieve.
Add the diced tomatoes & chopped chives.
Serve the tarts warm or cold with a little of the tomato beurre blanc & garnished with water cress