Smoked Haddock Tarts – a nod to kedgeree
 BAKINGFANATIC
BAKINGFANATIC
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Ingredients

  • 8 small tarts
  • 300 g shortcrust pastry (made using 200g plain flour, 50g lard, 50g unsalted butter, seasoning and cold water to mix)
  • salt
  • 1 medium leek, thinly sliced
  • 300 g undyed smoked haddock, sliced into small pieces
  • 3 egg yolks plus
  • 1 whole egg
  • 200 ml double cream or full-cream milk
  • 1 rounded teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • lemon juice
  • chopped chives
  • 15 mins then remove the foil and continue to bake for a further
  • 5 mins or until the pastry base is cooked and no

Instructions

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