Mini Chorizo Tartlets – makes up to 3 doz mini Tarts
2 – 3 Yorkshire Chorizo’s sliced into small pieces.
200ml Double Cream
Top up with extra cream or milk until you have approx 500ml in total.
Add seasoning to taste.
Mix all the ingredients (except the Chorizo) together until well incorporated.
16oz Plain Flour
8oz Butter – Chilled and cut into cubes
2 Eggs + a little cold water. I used only 4 egg yolks left over from making French Macaroons.
Process the flour and butter together, then add the whole eggs/egg yolks and bring together into a smooth dough add a little cold water if necessary . Chill in the fridge for 15mins.
Line your mini tart tins with the pastry dough then add a slice of Yorkshire Chorizo . Fill each tartlet with the beaten egg mixture.
Bake in a pre heated (Fan) oven 180 deg 20mins or until cooked in the centre. Enjoy hot or cold.
Any left over egg mixture can be poured into a ramekin and baked in the oven until set.