Fish and Cream Cheese Tarts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
6
- For the pastry
- ½ cup Rice flour (plus extra for dusting)
- ½ cup fine Cornmeal (polenta)
- ½ cup Potato starch
- 1 xanthan gum
- 1 pinch salt
- ⅔ cup butter (diced)
- 1 egg
- 2 Tbsps cold water
- For the filling
- ½ cup cream cheese
- ½ unwaxed lemon (juice and finely grated zest)
- 3 ½ ozs smoked Salmon (thinly sliced)
- To garnish
- Dill
Preparation steps
1.
For the pastry: put the rice flour, cornmeal, potato flour, xanthan gum and salt into a mixing bowl and mix well.
2.
Rub in the butter until the mixture resembles breadcrumbs.
3.
Beat together the egg and water.
4.
Make a well in the centre of the flour mixture and carefully add some of the egg and water mixture - just enough to bring the pastry together, mixing with a fork. Shape into a ball with your hands.
5.
Gently knead the dough on a very lightly floured surface for a few minutes to form a smooth ball. Flatten slightly, wrap in cling film and chill for about 30 minutes.
6.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 x 10cm|4" tart tins.
7.
Roll out the pastry between 2 sheets of non-stick baking paper. Cut out rounds to fit the tins and line the tins. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes until cooked through. Place on a wire rack to cool.
8.
For the filling: mix together the cream cheese, lemon juice, zest, salt and pepper.
9.
Spread the cream cheese mixture in tart cases and top with smoked salmon and dill.
