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 Cottage Cheese Tartlets Ingredients Makes 4 1 spring onion, trimmed 4 small mind sprigs 40g cottage cheese 4 tartlet cases (Tartlet Cases recipe) 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. Cottage Cheese Tartlets Method Cut the spring onion into thin slices and chop with half the mint. Put the cottage cheese in a bowl and mix with the spring onion and mint. Season with salt and pepper, and fill the tartlet cases with this mixture. Garnish each one with a ting sprig of mint.