Seafood Tarts
If you’re looking for an alternative to the traditional ham and turkey for Christmas, these individual tarts are for you. Dive into layers of flaky pastry, and succulent fresh seafood for a memorable Christmas meal.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 6
What do I need?
For the tart pastry
- 300 g plain flour
- 150 g unsalted butter, chopped
- Pinch salt
- Pinch cayenne pepper
- 2 egg yolks
For the filling
- 2 tbsp olive oil
- 240 g salmon fillet
- 12 scallops
- 12 cooked prawns, peeled, deveined, and finely chopped
- 2 avocados, peeled, stone removed, and finely diced
- 3 tbsp lemon juice
- Zest of ½ lemon
- 1 cucumber, peeled, finely diced
- 1 small yellow capsicum, finely diced
- 1 spring onion, finely diced
- 1 tbsp capers, drained, finely diced
- 1 tsp mint, finely diced
- 1 tsp basil, finely diced
- 1 tsp flat leaf parsley, finely diced
- 1 tsp dill, finely diced
- 2 tbsp trout caviar
- 2 tbsp mayonnaise
- 1 tbsp tomato sauce
- ¼ tsp Tabasco sauce
To serve
- Fresh dill
- Juice of 1 lemon
How do I make it?
- Prepare the pastry by adding flour, butter, salt, and cayenne pepper to a food processor and pulsing until the mixture looks like fine breadcrumbs. Add egg yolks and water and pulse until the mixture forms a smooth ball. Wrap in clingfilm and refrigerate for 30 minutes.
- Preheat oven to 190C.
- Lightly grease six 10-centimetre tart pans and place on a baking tray.
- Roll pastry out to 5-millimetres thickness on a lightly floured surface. Cut out 6 rounds of pastry and place in prepared tart pans. Add a sheet of baking paper to each pan and weight with pastry weights or dried beans. Bake for 10 minutes, remove baking paper and baking weights, and cook for a further 3 minutes or until the pastry is golden and crisp. Allow to cool in the tart pans, then remove from pans and set aside.
- Meanwhile, add olive oil to a large frying pan over high heat. Cook salmon for 3-4 minutes per side, then remove from pan and set aside to cool. Add scallops to the pan and cook for 1-2 minutes, then flip and cook for a further minute. Remove from heat and set aside to cool.
- When salmon has cooled, break it into chunks and add to a large bowl. Roughly chop scallops and add to bowl. Add remaining filling ingredients to bowl and toss gently to combine.
- To serve, fill tart shells generously with filling mixture, top with fresh dill and drizzle with lemon juice.
