Melt the butter/margarine and cool to room temperature.
Mix the flour with melted fat.
Beat the egg lightly to mix the white & yolk. Add enough of the egg to bind the mixture of flour and fat. The left over egg can be added to the custard filling.
Knead very briefly until smooth. Rest for 2 minutes.
With floured hands and working on a lightly floured surface roll out the pastry to fit the loose bottom base of the pan with an inch or more to spare.
Lift the pastry on to the oiled base of the pan and fit into the oiled ,outer fluted part of the pan.
Gently press the pastry with your thumb and fingertips to cover the sides and base of the pan perfectly. Rest the pastry for at least 30 minutes.
Sprinkle grated cheese and paneer /ricotta and dried herbs over the base.
Arrange the cooked, seasoned diced chicken over the cheese and paneer /ricotta.
Make a custard with the remaining 2 beaten eggs, cream and seasoning of salt and white pepper or mustard powder.
Pour over the rest of the filling.
Bake for 30 minutes or until the pastry and filling is cooked and firm.
Recipe Notes
This recipe is for 4” fluted loose bottom flan tins. You will get 4 or 5 tartlets depending on the height of each tartlet tin.