Junior chef
Utensils
Apron
baking paper
Bowl
Brush
For 8 small tins approx. 10 cm in diameter, greased
Fork
Measuring cup
Oven mitts
Paring knife
Rolling pin
Scissors
Tablespoon
Teaspoon
Timer
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Defrost the chestnuts in a bowl. Grease the tins with a brush and dust with flour.
Pastry dough
Mix the flour and salt in a bowl. Cut the butter into pieces, add, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Divide the dough into 8 pieces, shape into balls. Roll out into circles (approx. 12 cm in diameter) between 2 sheets of baking paper. Place the dough in the prepared tins, press the edges down gently.
Egg mixture
Whisk together the milk and egg in a measuring cup. Finely chop the chives using scissors, add along with the cheese, season. Pour the egg mixture into the tarts. Tear the ham into pieces, break the chestnuts into pieces, spread both on top of the tarts.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tart tins and serve lukewarm.
| Serve with: | Leaf salad |
|---|
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