Egg Mousse Tarts

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Liv Butter - Salted & Unsalted-001
Planning for a mini celebration is not easy. You always have to decide if you want to buy from store or made everything from scratch. If you're going to make everything from scratch, then it will mean early preparation of everything. However, some food cannot be prepared in advance. It needs to be prepared only when guests arrived. So when you don't have an extra hand, avoid making such foods, cos you really want to spend time with your guests instead of slogging in the kitchen right?

I invited my family members over to my place for a simple birthday celebration for my "Little Twins Stars". After thinking for a long time, I decided to make some finger food. A little special from the usual dinner I have with my family. This will be the one-bite food which I think they will like. Using the same pastry base, I made them into Egg mayonnaise, prawns and mushrooms with sour cream mint. It was a delight to know that they loved the finger foods! Even the helpers like them and finished them all! So for future events, finger foods will be here to stay. Good that I can always make the pastry way before the event!
Recipe for Egg Mousse Tarts, extracted from Irresistible Pastry by Alex Goh.
Makes approx. 50 cookie size tart base


200g Plain flour
100g Liv Salted Butter, cold
60g Water
2 tsps Parsley, finely chopped (I used dried Parsley)


1. Mix the butter with the flour until crumbly.

2. Add in parsley and water.
3. Mix to form a dough. Shape it into ball and press it flat. Wrap with plastic and refrigerate for at least 30 minutes. (I left mine overnight).
4. Roll out the pastry between two sheets of plastic wrap to about 3mm thickness.
5. Cut it with a cookie cutter (your preference of any shape).
6. Place the cut-outs onto a greased pan.
7. Prick the pastry with fork and bake at 190C for 20mins or until golden. (I baked mine at 170C fan oven for at least 22 mins, turning the tray in between)
8. Leave it to cool completely before serving. (I kept mine in airtight container until ready to use.)
Egg Mousse

3 Hard boiled eggs
25g Mayonnaise
Pizza topper (use any dried herbs of your preference)
Black pepper


1. Mash the eggs finely and mix it with mayonnaise, pizza topper, black pepper and salt until well blended.
2. Scoop them into the pastry base and serve.

For Prawns and Mushrooms, cook them separately. Place them individually on the pastry base. Then topped with mint sour cream.

Mint Sour Cream

50g Sour cream
2 tsp Mint Sauce
Black pepper

Mix well and place on top of prawns and mushrooms.
fingerfood_03 fingerfood_02


umair hassan said...
December 23, 2012 at 12:32 PM

thanks for sharing. great work keep it up!

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