Ham and Cheese Tart
The tart shell is made with unsalted butter and low-gluten flour, filled with a mixture of mushrooms, ham, cheese, and a fresh milk-and-egg blend.
Ingredients
Unsalted butter (softened at room temperature)
120g
Powdered sugar
80g
Salt
1/4 tsp
Egg
50g
Cake flour
200g
Canned mushrooms (sliced thinly)
100g
Green onions (chopped)
20g
Ham (cut into 1cm cubes)
100g
Cheese slices (cut into 1cm cubes)
200g
Black pepper
A pinch
Heavy cream
120g
Fresh milk
120g
Cake flour
120g
Instructions
1
Making the tart shell
Place the unsalted butter, powdered sugar, and salt in a bowl and beat with a whisk until soft. Add the eggs in two batches and mix until well combined. Sift the cake flour and fold it into the butter mixture. Do not knead, as this will develop gluten and affect the texture of the tart shell. Let the dough rest for at least 30 minutes. Take a small piece of dough and place it in a tart mold, pressing evenly with both thumbs. Do not make the bottom too thick, as it will affect the texture. Use a dough scraper to trim off the excess dough.
2
Adding the solid filling
Mix the sliced mushrooms, chopped green onions, ham cubes, cheese cubes, and black pepper until well combined. Distribute the mixture evenly into the prepared tart molds.
3
Adding the liquid filling and baking
Whisk the heavy cream, fresh milk, and cake flour until smooth, then pour into the tart molds. Bake in the oven at 180°C for about 25 minutes.
