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Ingredients
Spicy Shrimp Tart
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter (cut into pieces)
- 1 pinch salt
- 1 egg
- For shrimp filling
- 1 bunch scallions
- 1 Tbsp butter
- 300 grams shrimp (peeled and deveined)
- salt
- freshly ground black peppers
- 200 milliliters Whipped cream (at least 30% fat content)
- 200 grams Sour cream
- 1 Tbsp cornstarch
- 4 eggs
- Lettuce (for garnish)
Mound the flour on the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces. Add the butter and the egg to the well. Use a pastry cutter or 2 table knives to work the dough until it resembles a coarse meal.
Press the dough into a ball with your hands. Wrap in plastic and refrigerate about 30 minutes. Roll out the dough between 2 layers of plastic wrap until thin and line a greased springform pan with it.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Cut the scallions in half lengthwise, rinse, and cut into pieces. In a sauté pan, heat a little butter until foamy. Add the scallions and sauté. Add the shrimp and sauté briefly. Season with salt and pepper. Spread the shrimp mixture in an even layer on the dough.
Blend the cream with the sour cream, cornstarch. Whisk in the eggs. Season with salt and pepper. Pour the cream-egg mixture over the shrimp.
Bake in preheated oven until golden, about 40 to 50 minutes. If tart is browning too quickly, cover with foil.
To serve, cut into slices. Accompany with a salad if desired.
(Percentage of daily recommendation)
| Calorie | 3,686 cal. | (176 %) | ||
| Protein | 129 g | (132 %) | ||
| Fat | 249 g | (215 %) | ||
| Carbohydrates | 234 g | (156 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.4 g | (51 %) |