Pea and Slow Cooked Ham Tarts
Short Crust Pastry
- 150g plain flour
- 80g unsalted butter, room temperature
- Pinch of salt
- 50g cold water
Weigh the flour and salt into a large mixing bowl.
Cut the butter in small pieces and add the butter to the flour. Use your fingertips to rub the butter into the flour. Ensure that all the butter is rubbed in and evenly distributed.
Add the ice cold water and use a pallet knife to cut the water into the flour. Work fast and do not over work the pastry, as it will make the pastry grey and stretchy.
Divide the pastry in two and press in squares. Cover the pastry with cling film and rest in the fridge for 30 minutes.
Preheat the oven to 200°C.
On a lightly floured work surface roll the pastry 3 – 4mm think out and use a 7cm in diameter cutter to cut 6 rounds.
I line the back of a muffin tray with the pastry to make the pastry cases for these tarts. It does look rustic and different from the pristine perfect tarts.
Blind bake the pastry for 20 minutes.
While the tart cases are baking make the pea cream filling.
Slow Cooked Ham
- 500g raw ham joint
- One large sprig of thyme
- One Bay leaf
Preheat the water bath to 82°C.
Rinse the ham under cold running water, pat dry. Seal the ham on hard vacuum with the herbs in a vacuum bag.
Place the ham in the preheated water bath for 16 hours.
Cool the ham in ice cold water, keep refrigerated until needed.
Pea Cream
- 200g fresh garden peas
- 75g double cream
- Juice of half a lemon
- 10g grain mustard
- 3 medium free range eggs
- Salt and pepper
Weigh the peas into the thermomix bowl, add the seasoning, lemon juice and the cream. Blend until smooth for 20 seconds at speed 10.
Add the grain mustard and the eggs, blend for 10 seconds at speed 10.
Set the timer to 5 minutes at speed 5 and cook at 80°C.
Assembling the tarts
Preheat the oven to 120°C.
Place the blind baked tart cases the right way up suspended on top of the muffin tray. Shred the ham and place a generous amount of ham into each blind baked tart case.
Pour the pea cream on top of the ham, until just under the rim of the pastry.
Gently transfer the tray to the preheated oven and bake for 15 - 20 minutes. I like to take the tarts out of the oven while they still have a slight wobble as they will continue to cook while cooling.
Assembling the dish
Use a pastry brush to paint a line of home made salad cream onto the serving plate. Place the tart onto the plate just off center of the painted line, garnish with salad leaves such as mizuna, lambs lettuce and pea tops. Cut a fresh pea pod in half to expose the fat fresh crispy peas. Drizzle with cold pressed extra virgin olive oil. Place a small quenelle of mascarpone on top of the pea and ham tart.
Serves 6 starter portions
Food Fanatics Tips
If your tart mixture was slightly aerated and has a white foamy top run a blow torch flame over the top to blow the bubbles away. This will give your tart a shiny glaze.