Prawn & Broccoli Tarts

Love tarts? You can never go wrong with this one. Cooked shrimp combined with rich, nutty-flavored Gruyere cheese, heavy cream and yoghurt in a delectable prebaked pie crust. An easy, oh-so-good tart that will dazzle your brunch or high tea crowd.
Prawn & Broccoli Tarts
Cooking Time
60 mins


For Pastry:

  • 140g butter
  • 140g grated cheddar cheese
  • 225g self raising flour

For Filling:

  • 3 tbsp. vegetable oil
  • 170g broccoli florets, finely cut
  • 2 leeks, finely sliced
  • 2 spring onions, finely sliced
  • 1 tbsp. parsley, chopped
  • 1 large carrot, grated
  • 170g large prawns, shelled & dice cubed
  • 85g gruyère cheese
  • 3 tbsp. parmesan cheese
  • 1 carton natural yoghurt
  • 2 eggs, beaten
  • Dash of double cream or heavy cream
  • Salt & pepper

Instructions for Pastry

  1. Blend the pastry ingredients together and knead into small tart dishes.
  2. Bake blind at 200°C for 20 minutes or until golden and slightly risen.

Instructions for Filling

  1. Heat oil. Sautee vegetables & prawns. Set aside.
  2. Beat eggs with yoghurt, cheese, and dash of cream to make a custard.
  3. Season with salt and pepper.
  4. Divide prawn mixture in small tartlet pan and fill them with the custard.
  5. Bake for a further 20 minutes until the filling is golden brown.