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Prawn cocktail tartlet

  • Canapé
  • medium
  • Makes 25
  • 45 minutes, plus overnight resting time

PT45M

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Ingredients

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Savoury pastry (this will make double the required amount but you can freeze half)

  • 250g of plain flour, sieved
  • 150g of salted butter
  • 1 egg
  • 15g of milk
  • 1 pinch of salt
  • 1 pinch of sugar
  • butter, for greasing

Marie Rose sauce

  • 3 egg yolks
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp Dijon mustard
  • 375ml of rapeseed oil
  • 75ml of whiskey
  • 6 drops of Tabasco
  • 1 1/2 tsp Worcestershire sauce
  • 1 1/2 tbsp of ketchup

To serve

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Method

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1
Make the pastry for the tartlets the day before serving to allow it to rest overnight. In a bowl, rub together the flour and butter until the mixture forms a breadcrumb-like consistency. Combine the milk and egg in a separate bowl and whisk together gently
  • 15g of milk
  • 250g of plain flour, sieved
  • 150g of salted butter
  • 1 egg
2
Make a well in the flour mixture and add the salt and sugar. Slowly pour the egg mixture into the well and bring all the ingredients together, mixing until they form a dough. Wrap in cling film and leave in the fridge overnight to rest
  • 1 pinch of salt
  • 1 pinch of sugar
3
The next day, preheat the oven to 180°C/gas mark 4
4
Roll out half of the dough to a 3mm thickness on a lightly floured work surface. Cut out 25 discs of pasty and use them to line the greased tartlet moulds. Prick the base of the tartlets with a fork and bake for 12–14 minutes until golden brown. Remove and allow to cool on a wire rack
  • butter, for greasing
5
For the Marie Rose sauce, place the egg yolks in a bowl with the vinegar and mustard and whisk together well. Slowly start to stream in the rapeseed oil, whisking constantly (this can be done in a food processor if you prefer)
6
Once all the oil has been added it should start to look like a rich, golden mayonnaise. Now add the tomato ketchup, Worcestershire sauce, Tabasco and whiskey to taste. Place in the fridge until needed
  • 6 drops of Tabasco
  • 75ml of whiskey
  • 1 1/2 tbsp of ketchup
  • 1 1/2 tsp Worcestershire sauce
7
To dress the tarts, lightly rinse the prawns and season with salt, pepper and a little lemon juice. Fill each tart shell with a spoonful of the Marie Rose sauce, top with a small amount of the lettuce, arrange two prawns on top, sprinkle over a dusting of the freeze-dried raspberry powder and serve
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Prawn cocktail tartlet

 
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