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Australian prawn & dill tarts

Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins

Perfect for a lazy weekend lunch with friends or family.

Australian prawn and dill tarts

 18 cooked Australian Prawns
 6 sheets frozen short crust pastry
 250 ml cream
 100 ml milk
 1 tbsp lemon juice
 4 eggs
 1 chopped dill
 Sea salt & freshly cracked black pepper
 Crème fraîche, lemon & baby parsley to serve
1

Preheat oven to 180ºC.

2

Line the base & sides of six 10cm x 2cm fluted loose bottom tart tins with pastry, trim with a sharp knife.

3

Line the pastry with baking paper and fill with baking beans or rice.

4

Bake for 15 minutes or until light golden.

5

Remove paper and beans and cook pastry for another 5 minutes or until golden and cooked through.

6

Reduce oven to 160ºC.

7

Peel, devein and chop prawns.

8

Place into a bowl with cream, milk, lemon juice, eggs and dill.

9

Season with salt and pepper and mix with a fork until combined.

10

Pour mixture into tart cases, cook for 15-20 minutes or until just set.

11

Serve with crème fraîche, lemon and parsley.

Makes 6.