Mushroom Egg Tart
A savory bite baked with sliced mushrooms in an egg tart shell.
Ingredients
egg tart crusts
5
button mushrooms (washed, dried, sliced)
50g
milk
a pinch
egg yolks
3
basil (washed)
a pinch
low-gluten flour
a pinch
heavy cream
to taste
Instructions
1
Prepare Ingredients
Wash the button mushrooms, pat the surface dry, and slice them; wash the basil leaves and set aside.
2
Prepare Egg Mixture
Add the milk and heavy cream to a pot, heat over low heat, then let cool. Stir in a small amount of low-gluten flour until combined, then add the egg yolks and mix well.
3
Assemble Tarts
Pour the prepared egg mixture into the egg tart crusts, then add the sliced button mushrooms.
4
Bake
Preheat the oven to 180℃ for 5 minutes. Place the unbaked tarts in the oven and bake for approximately 13 minutes. Remove the baked tarts, arrange them on a plate, and garnish with basil before serving.
