Salmon and Duck Egg Tarts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- Ingredients
- 10 ozs prepared Pie crust (shortcrust pastry)
- flour (for work surface)
- 1 cup aged Cheddar cheese (coarsely grated)
- ⅔ cup smoked Salmon (chopped)
- 3 Tbsps double cream (may substitute heavy cream)
- 2 eggs (beaten)
- salt
- peppers
- 1 Tbsp chopped parsley
- 6 duck eggs
- 1 handful Arugula
- In Addition
- 6 fluted Mini-Tartlet tins (4-inch / 10 cm)
- Parchment paper sheet
- dried Beans
Preparation steps
1.
Preheat oven to 400º F / 200º C.
2.
Roll pastry out on a floured surface; cut out six 4-inch / 10 cm rounds; line the tins. Prick the bottom of the dough; chill for 10 minutes.
3.
Cut six squares of parchment paper larger than each tin; place squares over the dough. Cover with dried beans to weigh down the parchment paper. Bake for 5 minutes, or until crust starts to brown. Remove parchment and beans and bake for an additional 5 minutes. Cool on a wire rack. Crust is now ready to be filled.
4.
Mix together the cheese, salmon, cream and eggs. Season with salt and pepper, fold in the parsley. Spoon mixture around the edges of each tartlet, leaving room in the center for the duck egg.
5.
Carefully break a duck egg into the center of each tartlet and bake for 15 to 20 minutes or until set. Garnish with arugula and serve warm.
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