Soups and Starters Recipes - Smoked Oyster Tarts Recipe

  
 

Soups and Starters Recipes - Smoked Oyster Tarts Recipe

Ingredients

Serve 6

  • 250 g/8 oz Short crust Pastry dough

  • 50 g/2 oz smoked oysters, drained and chopped

  • 1 teaspoon chopped parsley

  • 1 egg

  • 150 ml/1/4 pint single cream

  • cayenne pepper

  • pepper

Method:

  1. Roll out the dough thinly on a lightly floured surface and cut into rounds using a 6 cm/2 1/2 inch cutter.

  2. Line 12 greased mini tartlet tins with the dough rounds and prick allover with a fork.

  3. Bake the pastry cases 'blind' in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes. Remove from the oven and reduce the temperature to 190°C (375°F), Gas Mark 5.

  4. Divide the oysters and parsley between the pastry cases. Mix together the egg and cream and season to taste with cayenne and pepper.

  5. Pour the mixture into the pastry cases. Bake the tarts for a further 15-20 minutes, or until the filling is set and golden brown.