Seafood Tarts

Prep Time
Cook Time
Ready In

"From Recipe+ Dec'16. Chill time not included in times and recipe makes 16 and suggested that is 8 serves."

Original recipe yields 16 servings


  • Serving Size: 1 (122.3 g)
  • Calories 294.1
  • Total Fat - 19.9 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 389.5 mg
  • Sodium - 202.7 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.7 g
  • Protein - 13.5 g
  • Calcium - 73.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.1 mg

Step 1

Place flour and butter in a food processor and pulse to form coarse crumbs and then add egg yolks and the iced water and pulse until dough comes together.

Step 2

Turn out onto a lightly floured work surface and knead briefly and the divide dough into 2 equal portions and shape each portion into a disc and then wrap separately in plastic food wrap and chill for 30 minutes.

Step 3

Preheat oven to 200C/180C fan forced.

Step 4

Place 8 x 16cm (base measurement) fluted tart pans on 2 baking trays.

Step 5

Roll pasty portion out between 2 sheets of baking paper until 5mm thick and using a 9cm round cookie cutter, cut out 8 discs from each portion of pastry to make 16 pastry cases in total.

Step 6

Line prepared pans with pastry and then line pastry with baking paper and cover bases with dried beans, rice or pie weights and bake for 5 minutes and then remove weights and paper and bake for further 210 minutes or until just coloured and let cool in pans and then transfer to a wire rack.

Step 7

Heat oil in a large frying pan over moderate heat and cook and stir celery, onion and garlic for 2 minutes or until just tender.

Step 8

Stir in cream, zest and juice and bring to a simmer and then reduce heat and add the prawns and simmer for 3 minutes or until prawns curl and change colour.

Step 9

Remove from heat and stir in trout and chives.

Step 10

Place pastry cases on a platter and fill with seafood mixture and served topped with dill sprigs.

Tips & Variations

No special items needed.