You need:

For the pastry:

 

125gr of plain flour, plus extra for dusting

75gr of cold butter, cut into pieces, plus extra for greasing

Pinch of Salt

Cold Water

 

For the filling:

125ml fresh cream

150gr smoked salmon

100gr small shrimps, defrosted

1 tsp Capers

1 tsp lemon juice

3 Eggs

Chives

Salt & Pepper

 

For the salad:

1 bag of roquette leaves

1 bag of mixed salad

1 tsp olive oil

1 tsp of balsamic vinegar

½ tsp honey

 

How:

Sift the flour and salt into a food processor; add the butter and process until the mixture resembles fine breadcrumbs (this part can also be done by hand).

Tip the mixture into a large bowl and add a little cold water, just enough to bring the dough together. Turn out on to a floured surface and divide into 6 equal-sized pieces.

Roll each piece to fit the tart tins. Carefully fit each piece of pastry in its buttered case and press well to fit the tin. Roll the rolling pin over the tin to neaten the edges and tri, the excess pastry. Cut 6 pieces of baking paper to fit a piece into each tartlet. Fill with baking beans and chill in the refrigerator for 30 minute. Meanwhile, preheat the oven to 200°C.

Blind bake the tart cases for 10 minutes in the preheated oven, then remove the beans and baking paper.

Meanwhile, put the fresh cream, lemon juice, capers, salt & pepper in a bowl and mix well. Add the eggs, smoked salmon, shrimps and chives and carefully mix again.

Divide the mixture among the tartlet cases and return to the oven for 10 minutes.

In a bowl, mix together the olive oil, balsamic vinegar, honey. Season with salt and pepper. Add the salad leaves exactly before serving.

 

To bring it all together:

Serve the tartlet on a bed of salad and garnish with chopped chives.