Recipe Camembert tart : Practical and Delicious

Recipe Camembert tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Camembert tart. You are currently reading Recipe Camembert tart : Practical and Delicious. This recipe is the creation of the chef Michelle Noerianto. Recipe Camembert tart requires 15m, cook 50m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This delicious camembert tart turns a simple lunch into a special dining occasion.

Ingredients:

9 Ingredients

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  1 1/2 cups (200g) plain flour
  
  
  


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  125g chilled butter, cut into pieces
  
  
  


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  3 tbsp iced water
  
  
  


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  60g Tasmanian Heritage Camembert, sliced into 8
  
  
  


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  1/2 cup (125ml) thickened cream
  
  
  


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  1 egg
  
  
  


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  Pinch of grated nutmeg
  
  
  


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  Salt and pepper
  
  
  


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  Salad leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Place flour, butter and a pinch of salt in a food processor. Pulse until mixture resembles fine breadcrumbs. Add water and pulse until dough forms a ball. Press together gently using your hands to form a ball and wrap in plastic wrap. Refrigerate for ½ hour to rest.
  
  
  


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  Step 2
  
  
  
  
  Roll pastry out thinly and press into a 23cm x 10cm x 2.5cm loose bottom flan tin. Trim excess and freeze for 1/2 hour.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 200°C. Bake frozen pastry case for 20 mins or until a light golden brown. Remove from oven and reduce temperature to 180°C. Lay slices of camembert into tart case. Whisk cream and egg together and season with nutmeg, salt and pepper. Pour into tart case and place onto a baking tray. Bake for 25-30 mins or until custard is just set and golden on top. Serve warm or at room temperature with salad leaves.
  
  
  

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