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.
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140g grated cheddar cheese
225g self raising flour
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
Blend the pastry ingredients together and knead into small tart dishes.
Bake blind at 200°C for 20 minutes or until golden and slightly risen.
Instructions for Filling
Heat oil. Sautee vegetables & prawns. Set aside.
Beat eggs with yoghurt, cheese, and dash of cream to make a custard.
Season with salt and pepper.
Divide prawn mixture in small tartlet pan and fill them with the custard.
Bake for a further 20 minutes until the filling is golden brown.