Mincemeat Tarts

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Mincemeat Tarts
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the dough
175 grams Pastry flour
½ teaspoon salt
125 grams Quark
3 tablespoons vegetable oil
For the filling
100 grams Crème fraiche
100 grams Ground meat (mixed)
1 garlic
50 grams Parmesan
1 egg
1 stalk Leeks
300 grams dried tomatoes (in oil)
1 jar Basil pesto
50 grams butter
4 Tart paking pans
For the garnish
Basil (for garnish)
How healthy are the main ingredients?
tomatoLeekParmesansaltgarlicegg

Preparation steps

1.

For the dough: Knead dough ingredients together with 1-2 tablespoons ice water into a smooth dough. Cover and refrigerate for about 30 minutes.

For the filling: Grease the tart tins with oil. Fry ground meat in 1-2 tablespoons oil until crumbly then allow to cool. Drain sun-dried tomatoes. Rinse leek, cut white section into 1.5-2 cm (approximately 1/2-3/4 inch) long pieces and finely chop green section. Remove dough from refrigerator, divide into four parts. Roll out and line tart tins with it. Combine cooled ground meat with Parmesan cheese, creme fraiche and egg. Peel garlic and crush using a garlic press into the mixture. Pour mixture into tart tins and season with salt and pepper. Place 3-4 pieces of leek on the tart. Halve the tomatoes and mix with pesto, spoon into gaps between the leeks. Place small pieces of butter on each tart and bake in a preheated oven at 225°C (approximately 425°F) for about 25 minutes.

2.

Remove from oven and garnish with strips of basil and serve.