Prawn cocktail tartlet
- Canapé
- Medium
- Makes 25
- 45 minutes
PT45M
Ingredients
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
- 50 cooked prawns , small, peeled
- 1 baby gem lettuce , finely shredded
- 20g of freeze-dried raspberries , crushed
- lemon juice
- salt
- pepper
Equipment
- 40mm silicone tartlet moulds
- 7cm round cutter
Method
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)
- 375ml of rapeseed oil
- 3 egg yolks
- 1 1/2 tsp cider vinegar
- 1 1/2 tsp Dijon mustard
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
- pepper
- 50 cooked prawns , small, peeled
- 20g of freeze-dried raspberries , crushed
- lemon juice
- salt
- 1 baby gem lettuce , finely shredded
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Prawn cocktail tartlet
