These elegant smoked fish and crème fraîche tarts are perfect served as a light lunch, entrees or appetisers.
Ingredients
- 4 savoury cracker pie crusts baked blind, ( recipe here )
filling:
- 300 g Tatua Crème Fraîche
- 3 large eggs
- 1 tbsp Dijon mustard
- 1 tbsp Superb Herb Chives chopped
- 1 tbsp Superb Herb Parsley chopped
- 1 tbsp Superb Herb Dill chopped
- Salt and pepper to taste
- 150 g tasty cheese grated
- 60 g smoked white fish flaked
To garnish:
- Caviar optional
- extra Crème Fraîche optional
- extra herb optional
Instructions
- 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.