Name: Maggi Pazzta Tarts recipe by Akum Jamir at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: Maggi Pazzta Mushroom Penne - 1 Packet (64g); Water - 2 cups; Garlic powder -1/2 tsp; Peri Peri mix - 1 tsp; Mozzarella Cheese grated - 1/2 cup; Dried basil - 1 tbsp; Ingredients for Tart: 1 cup All purpose flour; Sugar - 2 tbsp; Butter - 3 tbsp; Ice cold water as required; Beans for blind baking the tart

Ingredients Serving: 10

Maggi Pazzta Mushroom Penne - 1 Packet (64g)
Water - 2 cups
Garlic powder -1/2 tsp
Peri Peri mix - 1 tsp
Mozzarella Cheese grated - 1/2 cup
Dried basil - 1 tbsp
Ingredients for Tart: 1 cup All purpose flour
Sugar - 2 tbsp
Butter - 3 tbsp
Ice cold water as required
Beans for blind baking the tart

Instructions

TAKE 1 CUP FLOUR, ADD 2 TBSP SUGAR, 3 TBSP BUTTER
CRUMBLE THE MIXTURE, ADD SUFFICIENT COLD WATER & KNEAD INTO A DOUGH
COVER & SET ASIDE THE READY DOUGH FOR 15 MINS
DIVIDE THE DOUGH INTO SMALL PORTIONS, ROLL THEM INTO BALLS
ROLL OUT SMALL ROUNDS
PUT THEM INTO BUTTER GREASED TART MOULDS, PRESS DOWN GENTLY
PRICK IN 3-4 PLACES TO PREVENT THE TART FROM PUFFING
ADD A HANDFUL OF KIDNEY BEANS IN THE TARTS, BAKE FOR 15 MINS IN A HOT OVEN
ADD 2 CUPS OF WATER TO A PAN
ADD 1 PACKET OF MAGGI MUSHROOM PENNE PAZZTA & THE TASTEMAKER WHICH COMES ALONG WITH THE PACK
MIX WELL, BRING IT TO A BOIL
ADD 1/2 TSP EACH OF GARLIC POWDER & PERI PERI MIX, SIMMER FOR 2 MINS
THE PAZZTA IS READY, TAKE OFF HEAT
SCOOP THE COOKED MAGGI PAZZTA IN THE READY TART SHELLS
SPRINKLE A HANDFUL OF GRATED CHEESE ON TOP
SPRINKLE SOME DRIED BASIL & PERI PERI MIX
BAKE FOR 5-10 MINS IN A HOT OVEN
THE TARTS ARE DONE, COOL A LITTLE, UNMOULD & SERVE

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