Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Filling:
- 10g olive oil
- 30g garlic
- 80g big yellow onion, small diced
- 30g Anchor Unsalted Butter
- 150g button mushroom, sliced
- 100g tuna flakes, canned
- 15g lemon juice
- 15g dried thyme
- 1g black pepper
- 2g salt
- 100g Anchor Shredded Parmesan
- Custard Filling:
- 150g Anchor Extra Yield Cooking Cream
- 200g Anchor Full Cream Milk
- 300g whole egg (A) - 5nos
- 2g salt
- 1g black pepper
Instructions
- Mix all the ingredients together and chill until needed
- Heat oil on medium high heat, saute garlic and onion until fragrant and lightly brown
- On high heat, saute button mushroom, add unsalted butter. Saute mushroom until lightly brown.
- Add tuna, lemon juice, dried thyme. Season with salt and black pepper. Saute until lemon juice are evaporated. Set aside and cool. The mix with Anchor shredded parmesan.
- Preheat convection oven to 162C.
- Add cooled filling into tart base, pou in custard filling and bake for 30mins. Check core temperature to get 78C.
Custard Filling:
Filling:
Assemble:
