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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200°C. | 2. Place the flour, salt, butter, tarragon and chili flakes in a food processor and whiz until the mixture forms fine crumbs. | 3. Pour in 3 Tbs very cold water and pulse again to form a fine dough. | 4. You may need a little more or a little less. | 5. Rolled the pastry out on a floured surface and use to line a 23cm loose bottomed tart tin. | 6. Rest the pastry case for 5 minutes, if possible. | 7. Prick the base, fill with crumpled foil and bake for 10 minutes then remove the foil. | 8. Lower the oven to 180°C. | 9. Beat together the cream and the eggs until well blended. | 10. Stir in the pecorino and pour into the tart case. | 11. Bake for 25 minutes until just set. | 12. Carefully remove the tart from the tin and cut into slices. | 13. Serve, while still warm, with a rocket and tomato salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	300			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	150	g	chilled diced	855.0	39.285	26.715	72.0
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
chili pepper flake	1/2	teaspoon		-	-	-	-
double cream	450	ml		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
parmesan cheese	100	g	grated	370.0	40.0	40.0	5.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.