Savoury Cheesy Tarts

Weekend is simply a relaxing day for me and family as we can get up a bit later than usual working day. Have a simple breakfast then carry on with family quality time together. I would usually do my groceries shopping and plan something special for lunch or dinner. Last weekend I have bookmarked this cheese tart recipe from Women's Weekly Foodbook - Easy healthy meal. By looking at the photos of this recipe, it really gives you the mouth-watering and indulgence feeling. Ok, I made this for the weekend. The book called it "Asparagus, prawn and cheese tarts"... well, I would say it is like "Savoury Cheesy Tarts"! You will get what I mean when you taste this tart.

My family gives two "Thumbs up" for this tart, especially my son. They just love those "Western Baked Pastry" My hubby suggested a thicker pastry could taste better for this recipe. The book says roll out the dough as thin as possible. I would say somewhere 0.5 cm will do as it gives you a thicker & crunchier crust to bite on. Keep that in mind the next time.

I have adjusted and modified this recipe as I found the crust dough isn't enough for 4 tart containers (9 cm diameter). Nevertheless, the pastry crust is crunchy and savoury, simply indulgence with the creamy cheesy filling. The filling has a good combination with prawns and asparagus. The cream and grated cheese give you smooth binding texture and sumptuous taste! mama mia! This recipe also gives you the flexibility to add your preferred fillings besides prawn and asparagus if you think it is suitable. You may substitute them with crabmeat, fish fillet, fresh basil, pineapple or capsicum. Just follow your heart and your taste! Enjoy!

Makes 4 serving (9 cm diameter container) tarts FOR CRUST: 400g Plain Flour (I used Premium Flour) 200g Butter, slightly chilled - softened 2 tbsps grated Cheese (use your favourite - I used Mozarella Cheese) 1 beaten egg, to glaze 1 - 2 tsp Iced cold water Extra flour for working FOR THE FILLING: 12 pcs Big prawns, shelled, deveined 200g Asparagus, cut into 2 - 3 cm long 1 tbsp Olive oil 3 tbsp Lemon juice 2 tbsps grated Cheese (use your favourite - I used Mozarella Cheese) Salt & pepper to taste FOR CREAM (mix well): 2 egg yolks, beaten 1 cup Double cream (I used Whipping Cream) Method: 1. Prepare prawns, remove shells and veins. You may chop prawns into few chunks, I retained whole. 2. Cut asparagus into 2 - 3 cm long. Set aside. 3. Prepare the crust. Rub butter and flour on a working top until the texture resembles bread crumbs. 4. Add grated cheese and press ingredients together to form a smooth dough. (add 1 - 2 tsp iced cold water to assist if necessary). Cover the dough with cling film and leave in the fridge for 20 mins. 5. Prepare 4 bowls of (9 cm diameter) large tart container or baking dish. Preheat the oven at 180ºC. 6. Divide dough into 4 portions. Roll out each portion on a floured surface about 0.5cm thickness. The diameter of the dough must be bigger than the (9 cm diameter) large tart container or baking dish. 7. Gentle press dough against sides and bases of the 9 cm tart containers, taking care not to stretch the dough too much. 8. Bake crust in the oven for 15 mins. Remove from the oven and brush bases and sides of each crust with beaten egg. Return to oven and cook for another 5 mins. 9. Meanwhile, prepare the filling. Heat oil in a pan over medium fire. Stir-fry asparagus and prawns for 5 mins. Remove from fire; stir in lemon juice, grated cheese, salt and pepper. 10. Divide stir-fred ingredients between tart crusts. 11. Beat egg yolks with double cream. Pour mixture over each tart. Bake for 12 - 15 mins or until crusts turn golden brown. Note: • Roll out the dough about 0.5 cm thick. • You may substitute the filling ingredients with fish fillet, crabmeat, capsicum, fresh basil or pineapple.