I love salmon..whether smoked, grilled, pan seared or raw...you name it and I am for it :) and after having drooled and salivated at those delectable goodness at Zurin's blog - Cherry On A Cake , I knew I had to baked it myself to stop the salivating :p and thus I told Jo, I will bake this for us ! She is also a tart and salmon person :p When I showed her these tarts on Zurin's blog...she went " yeah!! sluuuurp sluuuuurp "
Of course, Zurin's tarts looked more scrumptious then mine, so do hop over to her blog and be inspired too :) My pastry looks underbaked and the filling overbaked...LOL! but just the same it was delicious ! A wonderful tea snack for us. Love it, love the dill flavored fillings and the smoked salmon..needless to say , a great combo for this savoury tart.
Thank you so much Zurin for sharing this wonderful , delectable and mouthwatering piece of goodness. I shall bake this again for Piggy Joshua when he comes back. I am sure he will love this too :) Do scroll down to drool over it ...and if you salivate all over your keyboard, please don't blame me...the culprit is Zurin - blame her photography skill for inspiring me to make these yummilicious tarts LOL!
look at those smoked salmon in the dill flavored egg custard filling
I should have baked the pastry till brown :( first time making this , so it is excusable :p
place the pieces of smoked salmon on the base
with the dill before you pour the egg custard
fill the pastry with egg custard filling to the brim
bake at 180 C till brown or the top has set.
I was trying to get the cream brulee look but before
I could get the cream brulee look the filling was
already overbaked :( so I took it out
before it turns hard
this is the best savoury tart I have eaten...
thank you so much Zurin for
sharing this deliciousness :)
heavenly piece of goodness that even
Piggy Cuz said it was good....I went to bed happy
when she smsed me that the tart was good :p
Smoked Salmon And Dill Tarts ( taken from Cherry On A Cake )
( Printable Recipe )
500 bought shortcrust pastry or home made shortcrust pastry
8 oz smoked salmon, cut into strips
2 T fresh chopped dill
284 carton single cream (I used double)
wedges of lime to serve
Heat oven to 180 C. Use 6 4 inch tart pans.
Pastry recipe :
8 oz plain flour
4 oz butter, cold and cubed
2-3 T cold water
Sift flour, put in butter and rub butter into flour with your finger tips until they resemble fine breadcrumbs. Add the cold water and mix first with a spatula and then as it gets lumpy somewhat use your fingers to bring the dough together.
Do not knead. This is not bread. It is pastry so it needs a light hand otherwise the gluten in the flour will get activated and the pastry will be tough.
You could use a food processor very successfully but make sure you pulse the butter in the flour until it becomes like fine breadcrumbs and then add the water through the feed tube while the machine is running. Let the machine run until the mixture gathers into a ball. Turn off immediately and take out the dough. Allow to rest for about 10 minutes before rolling out.
Roll out the dough and cut into rounds bigger than your tart pans. Line the pans (there is no need to grease the pans because the pastry is already buttery).
Line the pastry with rounds of greaseproof paper (I used foil) and fill to the top with beans (I used rice). Bake blind for 1o minutes. Remove from oven and remove the beans/rice and then bake another 5 minutes until golden. Reduce oven temp to 180C.
Build Tart :
Divide the salmon strips between the tart shells. Beat eggs and dill. Add cream and whisk, add salt and pepper to taste. Pour custard into tartlets. Bake for 15 minutes until the filling is set and top is pale gold.
Cool then wrap in foil and chill or freeze up to a month and defrost before re-heating.
To re-heat :
Pre-heat oven to 180 C and bake defrosted tarts for 10 minutes.
* * *