Seafood Tarts

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.