Spring herb tartlets recipe | delicious. magazine

Name: Spring herb tartlets recipe | delicious. magazine
Ingredients: For the walnut shortcrust pastry; 60g walnuts; 215g plain flour, plus extra for dusting; ½ tsp salt; 125g chilled butter, chopped; 3-5 tbsp iced water; For the filling; 1 large free-range egg and 2 egg yolks, lightly beaten, plus 1 beaten egg yolk for glazing; 150ml double cream; Bunch of fresh mint, leaves; finely chopped; Bunch of fresh flatleaf parsley, leaves finely chopped; Bunch of fresh chives, snipped; 75g mature Cheddar, finely grated; Grating of nutmeg; Chive flowers (optional); Tomato chutney, to serve

www.deliciousmagazine.co.uk

These individual spring herb tartlets are ideal as a starter for Easter lunch: their fresh, vibrant flavours get the tastebuds tingling.

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Ingredients

For the walnut shortcrust pastry
60g walnuts
215g plain flour, plus extra for dusting
½ tsp salt
125g chilled butter, chopped
3-5 tbsp iced water
For the filling
1 large free-range egg and 2 egg yolks, lightly beaten, plus 1 beaten egg yolk for glazing
150ml double cream
Bunch of fresh mint, leaves
finely chopped
Bunch of fresh flatleaf parsley, leaves finely chopped
Bunch of fresh chives, snipped
75g mature Cheddar, finely grated
Grating of nutmeg
Chive flowers (optional)
Tomato chutney, to serve