Scallop Mushroom And Snow Pea Tarts
|Peanut oil||3 Tablespoon|
|Grated ginger||3⁄4 Teaspoon|
|Snow peas||185 Gram, topped, tailed and strings removed|
|Button mushrooms||125 Gram, sliced|
|Dry sherry||2 Tablespoon|
|Cornflour||1 1⁄2 Teaspoon (Mixed With 1 Tablespoon Light Soy Sauce In 1/3 Cup Water)|
Roll out pastry and line six 10cm tart tins. Prick bases and chill 20 minutes. Line tart shells with crumpled greaseproof paper and fill with dry beans or race. Bake in a very hot oven 220C (425F) for 8 minutes or until pastry is beginning to color. Remove paper with filling, return shells to oven and bake about 5 minutes more. If sides are over browning, protect them with foil. Remove from oven and cool 5 minutes in the tins, then remove shells and use immediately or, of making the shells ahead of time, cool them on a rack. When needed, replace shells in the tins and warm through in the oven. Make the filling just before serving. Heat oil in a wok or frying pan and fry ginger over high heat for 1 minute. Add scallops, stir 1 minute, add snow peas and mushrooms and toss 1 minute more. Add sherry and cornflour mixture and stir until boiling and thickened. Spoon filling into tart shells and serve immediately. Serves 6.