Ingredients:
For the pastry:
- 400g plain flour
- a pinch of salt
- 200g unsalted, cubed butter
- 160 ml cold water
For the filling:
- 2 medium eggs
- 120 ml double cream
- 100g cheddar cheese
- 1 1/2 tbsp finely chopped chives
For the pastry: Mix together the flour and salt. Add in the butter, and rub it together with your fingertips until like breadcrumbs. Add in the cold water, and form into a dough. Wrap the dough in clingfilm, and place it in the fridge for 25 minutes. When out, roll out the dough on a floured surface and cut out the pastries with a circle cookie cutter. Place the pasties on a floured cupcake tin.
Blind bake them for 10 minutes at 190C/375F/Gas mark 5 (see how on the guides section in my blog).
For the filling: Mix together the eggs and cream until smooth. Add in the cheese and chives, and mix until well blended. When the tarts come out, add in the filling and bake for another 20-25 minutes.
When out, leave to cool for 15 minutes before serving/eating.
ENJOY!
Boom Bakes 