Australian Prawn & Dill Tarts

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

Preheat oven to 180 C. Line the base & sides of six 10cm x 2cm fluted loose bottom tart tins with pastry, trim with a sharp knife. Line the pastry with baking paper & fill with baking beans or rice. Bake for 15 minutes or until light golden. Remove paper & beans & cook pastry for another 5 minutes or until golden & cooked through. Reduce oven to 160 C. Peel, devein and chop prawns. Place into a bowl with cream, milk, lemon juice, eggs and dill. Season with salt and pepper and mix with a fork until combined. Pour mixture into tart cases, cook for 15-20 minutes or until just set. Serve with creme fraiche, lemon & parsley.

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