For 25 mini-tarts: * 1
pastry
* 10g butter * 25
Burgundy snails cooked (canned or jar)
* 2 tbsp chopped parsley
* 2 small cloves garlic * 2 small shallots
* 1 egg * 80 grs
whipping cream
* salt, pepper
* a little garlic butter
Preheat oven to 180 ° C (gas mark 6) and place your fingerprint on the aluminum plate.
Prick the pastry, then with the cutter adapted detalles funds pasta. Charge into the prints.
In a saucepan, melt butter and saute for 3 minutes. snails with parsley, garlic and shallots. Leave to cool.
In a bowl, beat the egg and cream. Salt and pepper. Post a snail in the center of each footprint. Pour the mixture cream / egg and place over a tiny dab of garlic butter. and bake at 180 ° C. for 12 min.
Eat hot.
result
I could not taste them ;-(
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