Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 20 mini tarts
Ingredients
| 6 | MUSHROOM Lobster Flavoured Ball, flower shaped | |
|---|---|---|
| 3 | MUSHROOM Surimi Crabstick, sliced thinly | |
| 250 g | cream cheese, soften | |
| 6 tbsp | pasta sauce | |
| 1 | red chilli, deseeded and diced finely | |
| 1 | kyuri cucumber, sliced thinly | |
| Salt and pepper to taste | ||
| Chervil, garnish | ||
Savoury Mini Tartlet Shells: | ||
| 190 g | flour | |
| 128 g | unsalted butter | |
| A pinch of salt | ||
| 4 tbsp | cold water | |
Method
- In a food processor, pulse flour, butter and salt together until a dough is formed.
- On a floured surface, flatten the dough to 2 inches then wrap in clingfilm and chill to firm up.
- Roll the dough out to about ½ cm thickness and cut into 20 fit to put into tart shells and poke some holes before baking at 180°C for 10 minutes. Set aside to cool.
- Slice the MUSHROOM Lobster Flavoured Balls into 4 circles and using a flower shape cutter, cut the MUSHROOM Lobster Flavoured Ball into the shape.
- In a bowl, add in the cream cheese, chillies, pasta sauce, salt and pepper. Mix until the cream cheese is pinkish and soften.
- Put in a piping bag with a rosette nozzle or any of your choice, pipe into the tart shells about 3 cm in height
- Assemble with a slice of cucumber, MUSHROOM Lobster Flavoured Balls, 2 slices MUSHROOM Surimi Crabstick and garnish with the chervil.
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