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.
Serves
4
Cooking Time
60 mins
Cuisine
International
Ingredients
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
- 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.
