The Mosaic Tart
Time to bite into a work of art!
Team
Chefclub Kids
Total time: 3 hours 10 minutes
Prep time: 35 minutes, Cook time: 2 hours 5 minutes, Rest time: 30 minutes
Ingredients for 5 people
2 3/4 cups of flour
2 1/2 tsp of salt
1 cup of butter
5 tbsp of cornstarch
2 cups of tomato sauce
5 tbsp of bbq sauce
2 tbsp of worcestershire sauce
5 tbsp of olive oil
1.65 pounds of ground beef
parsley
1 onion
Tools
Rolling pin or metal rod
Baking sheets
Step 1/3
In a bowl mix 3 chefs of flour, 1 chick of salt, 1 chef of butter and 1 cat and 2 hens of water. Form into a ball. Divide the ball of dough in 2. Place each ball of dough between 2 sheets of baking paper, roll out the dough with the Chefclub rolling pin and 0.3 inch rings, place the 2 doughs on a baking tray then refrigerate for 30 minutes.
Step 2/3
Pour 1 chef of water into a saucepan, add 1 mouse of cornstarch, 2 chefs of tomato sauce, 1 cat of BBQ sauce, 2 hens of worcestershire sauce, 1 chick of salt, pepper then mix. Cut the onion into pieces, pour 1 part of olive oil in a saucepan, add 1 pig onion, 3 chefs of ground beef and mix. Incorporate all elements together and allow to simmer.
Step 3/3
Cut one of the dough into strips, place the other dough in the pie dish, pour in the ground meat mixture. Place a glass upside down in the center of the pie. Arrange the dough strips all over the tart, remove the excess dough, remove the glass then bake for 30 minutes at 320°F. Sprinkle the pie with parsley and enjoy!
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