This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
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For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Utensils
4 x 10cm tartlet tins
Step 1
Assemble blade into the chopper bowl. Place the flour, butter and salt into the bowl.
Step 2
Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse a few times until itturnscrumbly. Add water and pulse a few times untilitcomestogether.
Step 3
Remove power base, lid and blades. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out to a 4mm thickness. Cut out 4 circles to linefour 10cmround butteredtartlet tins, then chill for 30 mins.
Step 4
Preheat oven to 180°C.In a small frying pan, fry the lardons for 3 minutes. Drain off any liquid and divide the lardons and the Comté, between the tins.
Step 5
Assemble hand blender onto motor base.
Step 6
Add the egg, cream, pepper and nutmeg into a mason jar.Submerge the end of the end of the blender into the mixture ensuring it is flush with the bottom of the container.
Step 7
Select the power button to start the hand blender, then lift it up slowly through the mixture while continuing to process for about 15 seconds. Then pour over the bacon and cheese until the cases are almost full. Bake for 25 mins until golden and puffed up.
Assemble blade into the chopper bowl. Place the flour, butter and salt into the bowl.
For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Step 2 of 7
Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse a few times until itturnscrumbly. Add water and pulse a few times untilitcomestogether.
For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Step 3 of 7
Remove power base, lid and blades. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out to a 4mm thickness. Cut out 4 circles to linefour 10cmround butteredtartlet tins, then chill for 30 mins.
For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Step 4 of 7
Preheat oven to 180°C.In a small frying pan, fry the lardons for 3 minutes. Drain off any liquid and divide the lardons and the Comté, between the tins.
For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Step 5 of 7
Assemble hand blender onto motor base.
For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Step 6 of 7
Add the egg, cream, pepper and nutmeg into a mason jar.Submerge the end of the end of the blender into the mixture ensuring it is flush with the bottom of the container.
For the pastry
60g
plain flour
30g
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
50g
pack smoked lardons
20g
Comté, diced
125ml
double cream
1
egg
Pinch
ground nutmeg and pepper
For the pastry
2oz
plain flour
1oz
cold butter, cut into pieces
Pinch
of salt
2 tbsp
cold water
For the filling
1oz
pack smoked lardons
0.7oz
Comté, diced
4fl. oz
double cream
1
egg
Pinch
ground nutmeg and pepper
Step 7 of 7
Select the power button to start the hand blender, then lift it up slowly through the mixture while continuing to process for about 15 seconds. Then pour over the bacon and cheese until the cases are almost full. Bake for 25 mins until golden and puffed up.
