These egg and basil tartlets are filled with chopped egg and topped with a garlic and basil mayonnaise. Make the tarts ahead, then they are quick to finish.
ingredients
serves 6
3/4 x shortcrust pastry (below)
1 cup mayonnaise
1 large garlic clove, crushed
4 tablespoons fresh basil, chopped
4 hard-boiled eggs, finely chopped
for the garnish
6 slices hard-boiled egg
6 small basil sprigs
method
1. Heat the oven to 200°C (400°F).
2. Roll out the dough and use to line 3 inch fluted tartlet pans.
3. Bake blind for 15 minutes, then allow to cool.
4. Combine the mayonnaise, garlic and chopped basil. Carefully remove the pastry cases from the tins.
5. Divide the chopped hard-boiled eggs between the pastry cases and cover with the mayonnaise mixture.
6. Garnish each tartlet with an egg slice and a sprig of basil.
Serve cold.
Shortcrust Pastry
2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
