Ingredients

• 1 Garlic Clove
• 100g Mushrooms
• 30g Spinach
• 30g Parmesan Cheese
• 10g Fresh Chives
• Parmesan Cheese as needed
• 500g Shortcrust Pastry
• 50g Butter
• 1 tablespoon Oil
• 100g Shallot
• 2 Eggs
• 2 Egg Yolks
• 200ml Milk
• 200g Whipping Cream
• Salt & Pepper as needed

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Small tart pan - 4 x 1.25"
• Cooking chef xl bowl
• Medium bowl
• Jug

Method

1. Pre-heat oven - 200°C
2. Line the clean small tart pans with shortcrust pastry
3. Prick evenly
4. Chill in fridge - 15 min
5. Line with parchment paper
6. Fill with pie weights
7. Bake - 10 min, 200°C
8. Remove pie weights
9. Bake - approx 5 min, 200°C
10. Let cool
11. Attach the Stir Tool
12. Add butter and oil to the Cooking Chef XL Bowl
13. Lift the Cooking Chef head and fit the heat shield
14. Cook with splashguard fitted - 1 min, 100°C, Stir 1
15. Then add garlic clove to the Cooking Chef XL Bowl
16. Cook with splashguard fitted - approx 1 min, 100°C, Stir 1
17. Then add shallot to the Cooking Chef XL Bowl
18. Cook with splashguard fitted - 2 min, 110°C, Stir 1
19. Then add mushrooms to the Cooking Chef XL Bowl
20. Cook with splashguard fitted - 3 min, 110°C, Stir 1
21. Then add spinach to the Cooking Chef XL Bowl
22. Cook with splashguard fitted - 2 min, 110°C, Stir 1
23. Transfer content of Cooking Chef XL Bowl to medium bowl then set aside
24. Clean Cooking Chef bowl
25. Attach the Creaming Beater
26. Add egg, egg yolk, milk, whipping cream, parmesan cheese and salt & pepper to the Cooking Chef XL Bowl
27. Mix with splashguard fitted until well combined - 30 sec, Speed Min
28. Transfer content of Cooking Chef XL Bowl to jug
29. Reduce oven temperature to 170°C
30. Transfer one spoonful content of medium bowl to 8 small tart pans
31. Spread out with the back of a spoon
32. Transfer half of content of jug to 8 small tart pans
33. Pull the oven shelf out halfway and carefully place the tarts on it
34. Transfer the rest of content of jug to 8 small tart pans
35. Scatter fresh chives and parmesan cheese over the small tart pans
36. Carefully slide the oven shelf back
37. Bake until just set - 25 min, 170°C
38. Let cool slightly
39. Serve

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