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Salmon Tartlets

Recipe Submitted By: bakingmad

Easy to make and deliciously creamy, these tarts will certainly impress at your next dinner party!

200 grams	Plain White Flour (Allinson Nature Friendly)
100 grams	Butter
pinch	Salt

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Place flour and a pinch of salt in a large bowl. Rub the butter into the flour until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, then rest in fridge for 30 minutes.
Roll out the pastry on a lightly floured work surface to the thickness of a pound coin. Lift the pastry over the rolling pin then drape the pastry over 4-6 individual tartlet tins. Press into the base adn up the sides and trim edges. Place the fridge to chill for 15 minutes.
Heat oven to 220°C (200°C fan or gas mark 7). Line the pastry cases with baking parchment and line with baking beans. Bake the cases for 10 minutes until pale golden. Remove the baking parchment and beans and return the pastry case to the oven for a further 5 minutes until golden and crisp. Lower the over temperature to 190°C (170°C fan or gas mark 5).
Place salmon in the pastry cases.
Beat the eggs, milk and cream together with a little black pepper and pour over the salmon. Sprinkle with chives. Bake for another 20-25 minutes, until golden brown and softly set (the centre should not feel too firm).