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How to make Camembert tart

Yield = 4
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 1 1/2 cups (200g) plain flour
  • 125g chilled butter, cut into pieces
  • 3 tablespoons iced water
  • 60g Tasmanian Heritage Camembert, sliced into 8
  • 1/2 cup (125ml) thickened cream
  • 1 egg
  • Pinch of grated nutmeg
  • Salt and pepper
  • Salad leaves, to serve

Method

  • Step 1 Place flour, butter and a pinch of salt in a food processor. Pulse until mixture resembles fine breadcrumbs. Add water and pulse until dough forms a ball. Press together gently using your hands to form a ball and wrap in plastic wrap. Refrigerate for ½ hour to rest.
  • Step 2 Roll pastry out thinly and press into a 23cm x 10cm x 2.5cm loose bottom flan tin. Trim excess and freeze for 1/2 hour.
  • Step 3 Preheat oven to 200°C. Bake frozen pastry case for 20 mins or until a light golden brown. Remove from oven and reduce temperature to 180°C. Lay slices of camembert into tart case. Whisk cream and egg together and season with nutmeg, salt and pepper. Pour into tart case and place onto a baking tray. Bake for 25-30 mins or until custard is just set and golden on top. Serve warm or at room temperature with salad leaves.