For the pastry, attach Braun’s MQ 30 chopper accessory to a suitable hand blender. Sift the flour into the chopper accessory. Add the butter and salt and start on slowest speed and gradually increase to combine the ingredients until dough crumbs are formed. Do not mix too long.
Place the dough on a floured surface and add 2 tablespoons of cold water.
Quickly knead the ingredients together to form the pastry dough. Wrap in cling film and chill for 30 minutes.
Release the MQ 50 purée accessory with one simple click and attach Braun’s MQ 30 chopper accessory to the hand blender to chop the Parmesan cheese.
Cut the ham into pieces. Gently fold in ham, mint and half of the cheese to the pea purée and season with salt & pepper.
Pour this mixture into the pastry forms and scatter the rest of the cheese over the tart. Bake for 15 minutes or until the filling congeals. Remove from oven and allow to cool for 10 minutes before serving.
Preheat oven to 180°C. Roll out the pastry dough on to a floured work surface to 2 mm thickness. Line four tart baking forms with dough and refrigerate for 15 minutes.
Now attach Braun’s MQ 10 whisk accessory to your hand blender. Break eggs into the beaker and beat eggs until frothy. Remove pastry forms from refrigerator. Brush the pastry with the beaten egg.
Place baking paper in each baking form and cover with baking beans to ensure the crust retains its shape while baking. Bake for 10 minutes. Remove the baking beans and baking paper and bake for an additional 3 - 4 minutes to finish cooking the pastry.
Drop the peas into boiling, salted water for 1 minute. Drain. Then change the accessory of your hand blender and attach Braun’s MQ 50 purée accessory to your hand blender. Purée the peas starting at the lowest speed and gradually increase speed. Add the cream and the previously beaten eggs and purée until smooth.
For the pastry, attach Braun’s MQ 30 chopper accessory to a suitable hand blender. Sift the flour into the chopper accessory. Add the butter and salt and start on slowest speed and gradually increase to combine the ingredients until dough crumbs are formed. Do not mix too long.
Place the dough on a floured surface and add 2 tablespoons of cold water.
Quickly knead the ingredients together to form the pastry dough. Wrap in cling film and chill for 30 minutes.
Release the MQ 50 purée accessory with one simple click and attach Braun’s MQ 30 chopper accessory to the hand blender to chop the Parmesan cheese.
Cut the ham into pieces. Gently fold in ham, mint and half of the cheese to the pea purée and season with salt & pepper.
Pour this mixture into the pastry forms and scatter the rest of the cheese over the tart. Bake for 15 minutes or until the filling congeals. Remove from oven and allow to cool for 10 minutes before serving.
Preheat oven to 180°C. Roll out the pastry dough on to a floured work surface to 2 mm thickness. Line four tart baking forms with dough and refrigerate for 15 minutes.
Now attach Braun’s MQ 10 whisk accessory to your hand blender. Break eggs into the beaker and beat eggs until frothy. Remove pastry forms from refrigerator. Brush the pastry with the beaten egg.
Place baking paper in each baking form and cover with baking beans to ensure the crust retains its shape while baking. Bake for 10 minutes. Remove the baking beans and baking paper and bake for an additional 3 - 4 minutes to finish cooking the pastry.
Drop the peas into boiling, salted water for 1 minute. Drain. Then change the accessory of your hand blender and attach Braun’s MQ 50 purée accessory to your hand blender. Purée the peas starting at the lowest speed and gradually increase speed. Add the cream and the previously beaten eggs and purée until smooth.
