Smoked fish, herb and crème fraîche tarts

Top-down view of two plates of yellow tart, and a few extras on wire rack.
These elegant smoked fish and crème fraîche tarts are perfect served as a light lunch, entrees or appetisers.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine French
Servings 4 people


  • 4 savoury cracker pie crusts baked blind, ( recipe here )


To garnish:

  • Caviar optional
  • extra Crème Fraîche optional
  • extra herb optional


  • Preheat oven to 190°C.
  • In a bowl, whisk together crème fraîche, eggs, mustard, chopped chives, parsley and dill until well combined. Mix in half of the grated cheese. Season to taste.
  • Divide the smoked fish in the bottom of the pastry cases.
  • Pour the crème fraîche mixture into the pastry shell and smooth the top.
  • Sprinkle the remaining cheese on top.
  • Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.
  • Allow the tart to cool slightly before removing it from the tin.
  • Serve warm or at room temperature. Garnish with extra Crème Fraîche, fresh herbs and caviar if desired.
Keyword weekly menu
Tried this recipe?Let us know how it was!

We used this cracker pie crust recipe for the base of the tart instead of pastry.

1 Comment

  1. […] Not sure what to fill this with? Try our smoked fish and crème fraîche tarts. […]

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