22 August 2014,16:08 by

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Makes :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry very thinly on a lightly floured work surface and use to line 12 very small tartlet or muffin tins.
  • Line the base of each pastry case with greaseproof paper and bake for about 10 minutes. Remove the paper and bake for a further 5 minutes until the pastry is crisp and golden.
  • Season the beaten eggs, then melt the butter in a pan, pour in the eggs and stir constantly over a gentle heat. When the eggs are almost set, stir in the truffle oil or fresh truffle.
  • Spoon the mixture into the pastry cases and top with chives. Serve warm or cold.


  • 300 grams rich short crust pastry
  • 4 eggs, beaten
  • 2tablespoon butter
  • 2 teaspoon gratings of fresh truffle
  • Salt and ground black pepper
  • Snipped chives, to garnish

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