Fiery Chicken Tart :

Add-ins :

Short covering cake 225g

Oil 2 tbsp

Onion 1 (meagerly cut)

Garlic glue ½ tsp

Chicken 250g (slashed)

Red bean stew pulverized 1 tsp

Salt to taste

Dark pepper powder 1 tsp

Eggs 3

Twofold cream 250ml

Cooking Directions :

1.Roll out baked good to line a 20cm/8in detached bottomed flan tin. Place cake in greaseproof lined paper dish and spot beans in baked good and prepare at 180°c for 10 minutes. Evacuate beans and paper and come back to stove for an additional 5 minutes. Expel from broiler.

2.heat oil in a cooking skillet and broil onion until get a pink color not tan.

3.add garlic and sauté for a moment.

4.put in chicken and blend with onion then include red bean stew, salt and dark pepper powder.

5.shift filling over baked good.

6.beat eggs with cream, salt and dark pepper. Pour broiler chicken.

7.place in broiler and cook for 30 minutes or until firm the top.

8.cut into cuts and serve warm.