Name: Little seaweed tarts
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Ingredients: 2 sheets ready-rolled shortcrust pastry; 125g light cream cheese; 39.60 gm mayonnaise; 2 eggs; 20.00 ml chopped chives; 100g chopped ham; 185ml vegetable oil; 1 head bok choy, very finely sliced; 2.50 gm caster sugar

Little seaweed tarts

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Prep Time:
45 minutes

Cook Time:
15 minutes

Total Time:
60 minutes

Ingredients:

2 sheets ready-rolled shortcrust pastry
125g light cream cheese
39.60 gm mayonnaise
2 eggs
20.00 ml chopped chives
100g chopped ham
185ml vegetable oil
1 head bok choy, very finely sliced
2.50 gm caster sugar

Instructions:

Preheat the oven to 190°C for the perfect cooking temperature.
Cut 12 rounds from each pastry sheet using a 7cm cutter. Line two 12-hole patty pan trays (each hole 6cm across) with the rounds and refrigerate for 15 minutes.
Combine cream cheese, mayonnaise, and eggs in a food processor until smooth. Transfer mixture to a jug, fold in chives, and season with salt and pepper to taste.
Distribute the chopped ham among muffin cups, spoon in the cheese mixture, and bake in the oven until set, about 15-20 minutes.
Prepare the seaweed topping by heating vegetable oil in a large saucepan until very hot. Deep-fry the bok choy for 30 seconds until crisp. Drain on paper towels and let cool.
Before serving, dust the tarts with caster sugar and sprinkle with 1/2 teaspoon of sea salt. Arrange them on top for a finishing touch.

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