Ingredients

• 160g Butter
• 1 Egg
• 80g Spring Onion
• 1 Red Chili
• 250g Prawn
• 25g Coriander
• 1 Lime
• 250g Plain Flour
• ½ teaspoon Salt
• 60g Water
• 25g Unsalted Butter
• 170g White Crab Meat
• Salt as needed
• Black Pepper as needed
• 250g Whipping Cream
• 4 Egg Yolks

Tools

• Oven
• Plastic wrap
• Rolling pin
• kCook Multi
• Kcook bowl
• Lightly floured surface
• Small tart pan - 3 x 0.75"
• Jug

Method

1. Fit max blade to kCook bowl
2. Add plain flour, butter and salt to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Mix with filler cap fitted - 1 min 30 sec, speed 7
6. Then add water to the kCook bowl
7. Mix with filler cap fitted - 1 min, speed 7
8. Remove the dough from the bowl
9. Wrap with plastic wrap
10. Chill in fridge - 20 min
11. Place dough on lightly floured surface
12. Roll out until 1/8" (5mm) thick
13. Cut into rounds
14. Transfer dough to 6 small tart pans
15. Prick with a fork
16. Chill in fridge - 10 min
17. Pre-heat oven - 190°C
18. Retrieve the tart tins from the fridge
19. Line with parchment paper and fill with baking beans
20. Bake - 12 min, 190°C
21. Remove the baking beans and parchment paper
22. Brush with egg
23. Bake until golden brown - 5 min, 190°C
24. Remove from oven and let cool
25. Turn the oven temperature down to 180ºC
26. Clean kCook bowl
27. Fit stir tool to kCook bowl
28. Add unsalted butter to the kCook bowl
29. Fit kCook bowl to kCook Multi
30. Attach lid to kCook bowl
31. Heat with filler cap removed - 1 min, 110°C, speed 3
32. Then add spring onion and red chili to the kCook bowl
33. Cook with filler cap removed - 5 min, 120°C, speed 3
34. Then add prawns to the kCook bowl
35. Cook with filler cap removed - 3 min, 120°C, speed 4
36. Then add white crab meat to the kCook bowl
37. Season with salt and black pepper
38. Mix with filler cap removed - 30 sec, speed 4
39. Spoon mixture into 6 small tart pans
40. Add whipping cream, egg yolk, coriander and lime to a clean jug
41. Mix until combined
42. Pour egg mixture into 6 small tart pans
43. Bake - 17 min, 180°C
44. Let rest - 5 min
45. Serve

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