Chäschüechli

Swissmilk’s Chäschüechli fill eight small shortcrust shells with a whisked mixture of milk, eggs and two supplied grated cheeses. This version uses the Vacherin Fribourgeois and Gruyère named in the ingredient list.

Flour and the first salt portion are mixed. The supplied cold butter pieces are rubbed into crumbs with them, a well is formed and the supplied cold water is poured in. The mixture is quickly joined into a dough without kneading, wrapped in a wrapping sheet and chilled for thirty minutes.

The dough is shaped into eight balls and rolled into thin rounds on a little flour. The rounds line the supplied buttered and floured ten-centimetre tartlet forms, their edges folded in. A fork densely pricks the bases.

Milk, the separate tablespoon of flour and three whole eggs are stirred together with a whisk. The supplied grated Vacherin Fribourgeois and Gruyère join the mixture with the second salt portion, pepper, paprika and nutmeg. The filling is mixed and distributed over the pastry bases.

The tartlets bake for twenty minutes in the lower part of an oven preheated to 220°C. They are allowed to cool completely before being taken out of the forms.

Swissmilk includes this Chäschüechli recipe in its collection of fingerfood for an apéritif.