-
Lightly grease 30 mini muffin holes
(approx 2.5cm).
-
Sift the flour and 1/4 tsp salt into a
large bowl and, using your fingertips, rub in the butter until the
mixture resembles fine breadcrumbs.
-
Make a well in the centre, ad done egg
and mix with a flat-bladed knife, using a cutting action, until the
mixture comes together in beads (add a little cold water if the
mixture is too dry).
-
Press together into a ball on a
lightly floured surface, wrap in plastic wrap and refrigerate for 30
minutes.
-
Preheat the oven to moderately hot
200°C (400°F/ Gas 6).
-
Roll out the dough to a 2mm thickness
between two sheets of baking paper.
-
Using a 6cm cutter, cut out 30
rounds.
-
Gently press the rounds into the
muffin holes and lightly prick the bases with a fork.
-
Bake for 10 minutes, or until crisp
and golden.
-
If they puff up, use a clean kitchen
cloth to gently press back down while still warm, to remove any air
pockets.
-
Allow to cool completely.
-
To make the filling, lightly beat the
egg yolks and remaining eggs together.
-
In a small, heavy-based pan, melt the
unsalted butter over very low heat, then add the eggs and whisk
slowly and constantly for about 5-6 minutes or until the eggs are
thick and creamy but not scrambled.
-
Remove the pan from the heat
immediately and season with salt and pepper.
-
Fill the pastry shells to 3/4 full,
and top each with 1/2 tsp of row.
-
Garnish with a chive and serve.
