Bacon & Mushroom Tartlets
Less than 30 min
Butter (Room Temp.)
Thaw butter at room temperature, then add it into flour (seized). Rub mixture with fingers to form crumbs.
Add cold water into (1) to create a dough. Rub until dough is not sticky. (Do not rub too long)
Put dough in zipper bag, then refrigerate for 30 min.
Remove dough from fridge and divide it roughly into 5 portions. Press dough into tart mould. Poke a few holes with fork.
Pre-heat Halogen Cooking Pot at 160°C for 10 min. Place tart moulds in cooking pot and bake for about 13 min.
Dice and pan-fry bacons, onions and mushrooms.
Add cream and grated cheese in pan. Cook until sauce turns thick.
C. Final Steps
Fill tart crusts (A) with fillings (B). Bake tarts in Halogen Cooking Pot at 150°C for 8 min.
Open Cooking Pot, sprinkle remaining cheese on top of tarts and then bake for another 2 min or until cheese melts.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference