Smoked Salmon and Beetroot Tart
- 445g pack Carême sour cream shortcrust pastry, defrosted
- 200g tub crème fraiche
- 1 tablespoon horseradish
- 2 teaspoons finely chopped dill
- sea salt and freshly ground black pepper
- 100g fresh beetroot, peeled and finely grated
- 100g smoked salmon
- 1 ½ tablespoons salmon caviar
dill sprigs, to garnish
Click the +/- symbols or step heading to open or close the recipe steps
Step 1 - click here to display
Preheat oven to 200°C (180°C fan-forced). Lightly grease the ‘back’ of a 6-hole texas muffin pan.
Cut out 6 x 14cm rounds of pastry and carefully place 3 at a time over the back of the prepared texas muffin pan, to allow the pastry room to cook evenly. Chill in refrigerator for 15 minutes before placing in preheated oven for 15 minutes. Remove from oven and place tart shells on a wire rack to cool.
Repeat the process with the remaining pastry rounds, allow 10min for tray to cool before topping with remaining rounds.
Step 2 - click here to display
Meanwhile, in a small mixing bowl combine the crème fraiche, horseradish, dill and season with salt and pepper, before mixing until well combined. Set aside until required.
To serve, evenly divide the crème fraiche mixture between the tart shells, followed by the beetroot and salmon. Top each tart with a teaspoon of salmon caviar and finish with a few sprigs of dill.