Apparently I didn’t learn from yesterday and didn’t read the recipe right and now have 2 small tarts vs the lovely tart pg 99 Off the Shelf. Regardless the mint in this is fantastic, really easy to make. I used frozen baby peas.
350g (11 1/2 oz) shortcrust pastry
150g (5oz) fresh or frozen peas (if using frozen peas there is no need to boil them first, just let them defrost)
1 1/2 cups (12 fl oz) cream
1/5 cup finely grated parmesan cheese
1/4 cup finely chopped mint
1 tablespoon Dijon mustard
1 x 185g (6oz) can tuna, drained
Preheat the oven to 190C (375F). Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Place the pastry in a 22cm (9 in) tart tin with removable base or a ring on a baking tray. Prick the pastry with a fork and line with baking paper. Fill the tart with baking weights or rice and bake for 7 minutes. Remove the weights and paper and bake for a further 7 minutes or until the pastry is a light golden colour.
To make the filling, place the fresh peas in a saucepan of boiling water and cook for 4 minutes or until soft. Drain. Place the cream and eggs in a bowl and whisk to combine. Add the parmesan, mint, mustard, tuna and peas and mix until combined. Pour into the pastry shell and bake for 160C (320F) for 30 minutes or until set. Cut into wedges and serve with a green salad. Serves 6