These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Tartlet Cases Makes about 16 Ingredients ·100g unsalted butter ·225g plain flour, sifted with pinch of salt ·8 tsp cold water Brie Tartlets Makes 4 Ingredients ·4 tartlet cases (Tartlet Cases) ·½ tsp cranberry sauce ·dill sprigs ·poppy seeds ·sesame seeds For the filling: ·25g Brie cheese, rind removed ·1 small egg yolk ·pinch of nutmeg ·2 tbsp single cream ·salt and freshly ground pepper
Tartlet Cases Method 1.Rub the butter into the flour and salt, and mix to a firm dough with the water. Leave to rest in a cool place for 20 minutes, then roll out as thinly as possible and use to line miniature muffin tins. 2.Place empty muffin tins on top to weigh the dough down. 3.Heat the oven to 200°c. Bake blind (without filling) for 10 minutes. Remove the top muffin tins and bake for a further 5 minutes. Remove them from the tins and leave to cool. Brie Tartlets 1.Combine all the ingredients for the filling in a food processor and work until smooth. 2.Heat the grill. Fill the tartlet cases with the cheese filling and place under the hot grill until golden. Top each tartlet with a little cranberry sauce and garnish with a frond of dill. Place the tartlets attractively on a plate and sprinkle with a few poppy and sesame seeds.