INGREDIENTS
Pasta brisee
30 g spinach (boiled and squeezed)
220 g white flour
150 g butter
1 egg
1 pinch salt and little sugar
1/2 tablespoon milk
Cheese cream
250 g liquid cream
1/3 tuma d’la paja (or another cheese you like)
1/2 glass milk
Salt and pepper to taste
1 garlic clove
Central flower
Marchisio raw Ham or Marchisio lard: 6 thin slices
METHOD
1. Prepare the pasta brisee: put flour, butter and spinach, a pinch of salt and pepper in a mixer and rapidly mix the ingredients.
2. Put in a bowl, add egg and milk and knead the dough until smooth (try to make it in short time so that the butter doesn’t melt too much). Cover with a plastic film and put in refrigerator.
3. Preheat oven at 180°C. Rub the mixer with the garlic clove to give taste without actually put garlic inside the cream. Mix the ingredients for the cheese cream: it should have the same compactness of whipped cream.
4. Grease the tart moulds with butter and make six little disk of pasta brisee to cover the moulds.
5. Fill the tarts with the cheese cream.
6. Make a rose in the center with a slice of Marchisio raw Ham or Marchisio Lard: roll up the slice on itself and make some cuts to create the petals.
7. Oven cook tarts for 25-30 minutes.
The particular green colour of this pasta brisee will make a nice contrast with the white cheese cream filling.
from lamascaincucina