For the crust:
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
2 tablespoons vegetable shortening, cut into small pieces (50 g)
3 tablespoons cold unsalted butter, cut into small pieces
1/4 cup water (60 ml)
For the filling:
1 1/3 cups palm heart in brine, chopped (200 g)
3 cloves garlic, minced
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 cup chopped green onion (40 g)
1/2 cup heavy cream (120 ml)
4 eggs
For the crust:
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
2 tablespoons vegetable shortening, cut into small pieces (50 g)
3 tablespoons cold unsalted butter, cut into small pieces
1/4 cup water (60 ml)
For the filling:
1 1/3 cups palm heart in brine, chopped (200 g)
3 cloves garlic, minced
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 cup chopped green onion (40 g)
1/2 cup heavy cream (120 ml)
4 eggs
Make the crust: In a large bowl, sift together flour, salt, and baking powder
Add the butter and shortening
Mix with your fingers until it forms a crumbly mixture
Add the water
Mix lightly with your hands until the dough comes together
Shape into a ball
Wrap in plastic wrap and refrigerate for about 15 minutes
Preheat oven to 350°F (180°C)
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Place it in a removable-bottom tart pan with a 9-inch diameter
Press the edges to seal
Trim any excess dough from the edges
Use a fork to prick the bottom of the crust several times
Cover the crust with aluminum foil and bake for about 20 minutes, or until it is firm
Remove the foil
Return to oven and bake for an additional 10-15 minutes, or until lightly browned
Let cool completely
Make the filling: In a medium skillet, sauté the palm heart, garlic, butter, salt, and green onion over medium-high heat, stirring frequently, until heated through (about 2 minutes)
Remove from heat
Stir in the heavy cream and eggs
Mix well
Pour the filling into the cooled crust
Bake at 350°F for about 30-35 minutes, or until the filling is set
Let cool slightly before serving.
