Smoked salmon tart

The creamy, rich filling makes this a slice of luxury on a plate!

SERVES 8 PREP 45 MINS COOK 50 MINS

✱ 375g pack all-butter shortcrust pastry

✱ 6 egg yolks

✱ 300ml double cream

✱ 75ml whole milk

✱ 2tbsp creamed horseradish

✱ 200g smoked salmon

YOU WILL NEED:

✱ 25.5cm tart tin with removable base

1 Heat the oven to 190C/gas 5. To make the tart base, roll out the pastry to the thickness of a £1 coin and line the tart tin, then line with foil or baking parchment and fill with baking beans. Blind bake for 15-20 mins until completely sandycoloured, with no grey patches. Turn the oven down to 150C/gas 2.

2 To make the filling, beat the egg yolks with the cream, milk and horseradish, and season well. Lay the salmon in strips over the base of the tart, then pour the cream mixture over the salmon. Bake for 50 mins, until the filling is set and lightly golden. Serve immediately, or allow to cool to room temperature.

Per serving: 518 cals, 42g fat (23g saturated), 22g carbohydrates