• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 5-6 people
  • Difficulty

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

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


    Custard Filling:
  1. Mix all the ingredients together and chill until needed
  2. Filling:
  3. Heat oil on medium high heat, saute garlic and onion until fragrant and lightly brown
  4. On high heat, saute button mushroom, add unsalted butter. Saute mushroom until lightly brown.
  5. 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.
  6. Assemble:
  7. Preheat convection oven to 162C.
  8. Add cooled filling into tart base, pou in custard filling and bake for 30mins. Check core temperature to get 78C.

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