These little tarts make a great dinner-party starter, or a delicious light lunch, or a heavenly evening snack.
Dill is my absolute favourite herb, and partnering it with lemon and prawns takes it to another level again.
I added a good pinch of chili to these as I wasn’t planning on sharing them with the kids. Jimi loved the kick but they would still taste just as great if you didn’t want to add any.
The recipe below makes more pastry than you will need. You can store the rest in the fridge or even freeze it to use in another recipe, but the pastry recipe is easily halved.
- FOR THE PASTRY
- 300g (2⅓ cups) plain flour
- pinch of salt
- 150g (1¼ cups) butter, cold
- FOR THE FILLING
- 2 tbsp butter, plus a little more for greasing
- Small bunch of spring onions, finely sliced
- ½ chili, deseeded and finely chopped
- 250g (8oz) small prawns
- 200ml (just under 1 cup) double cream
- 3 egg yolks
- handful of fresh dill, finely chopped
- grated zest of 1 lemon
- To make the pastry, place the flour in a large bowl, stir in a pinch of salt. Add the butter and rub together with your fingertips until it resembles fine breadcrumbs.
- Make a well in the centre, add cold water 1 tbsp at a time, until the mixture comes together to make a dough. Wrap in clingfilm and place in the fridge to rest for 30 minutes.
- Preheat the oven to 180C/350F. Grease four 10cm tart tins.
- Roll the pastry to the desired thickness and use to line the tart tins, trim the excess, line each tin with baking parchment and fill with baking beans. Bake for 15 minutes.
- melt the butter in a small pan and gently fry the onions and chili for 2 minutes, set aside.
- Place the cream and egg yolks into a bowl and mix to combine, add the dill and lemon zest and mix well.
- Remove the baking beans and parchment from the tart shells, divide the spring onions and chilli between them, followed by the prawns. Top with the cream mixture and bake in the oven for a further 15 minutes, until set but still with a slight wobble.
- Leave to stand for 10 minutes before serving.