We need to make a disclaimer here, we took a lot of shortcuts here. Premade sauce, premade dough, why? We tried to work with a concept here, mixing Thai flavours into a tart. We were making lots of pies for our friends one day and we had to come up with an appetizer pie that was both yummy and vegetarian.
Time to make: 20 mins
Time to bake: 25-30 mins @ 190C (374F)
- Shortcrust pastry dough
- Thai red curry sauce
- Tofu (1 block)
First mash up the tofu into the red curry sauce. Once that is done, you can start preparing the tarts by placing the dough into a tart tray. After that is done, place the tofu curry mix into the tarts. Chop up the mushrooms and place on the tarts (as illustrated below). Use the egg yolk to brush the edge of the tarts to give it that golden colour while baking. Bake for 25 mins at 190C. When everything is complete, garnish with the coriander leaves.
Alternatively you could have cut the tofu into small cubes and mix in with sauce, this will give it a different look.
Tip: Use a cup slight larger than the tin containers to cut perfect circles