Quiche & Tart Bases

the Everyday, wholegrain mustard

Quiche, tart, flan, pie... what every your choice on description and recipe the common factor is a pastry case to fill with your culinary efforts. While easy enough there can always be room for little added extras and tricks to give an additional element to make yours stand out! Simply break out the MUSTARD!

Flavour can be an issue as many of these fillings are egg and dairy based which are all to easy to under season.

Another minor issue some may face is a soggy bottom or a moist filling dampening the pastry.

There is an easy fix to both issues...

After blind baking and while the pastry is still warm, simply smear some wholegrain mustard over the base before filling.

The heat in the pastry will take out the 'fire' element of the mustard leaving a more mellow aromatic character. If you prefer the 'fire' allow the pastry to cool for a few minutes first.

Aside for the added flavour another hidden benefit of doing this, especially while it is warm, is that the mustard will firm up and seal any small cracks or holes making the pastry case more durable during baking.

It's a win win! Give it a go and you'll never look back!

Enjoy!

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