Smoked Salmon Caper Tarts
These magic little savoury tarts are very impressive to serve to guests as a pass around. Alternatively you can make larger ones and use them as a main with a hearty green salad on the side. They are very more-ish and super easy to make in advance. Go on, channel your inner chef.
The balsamic pearls or caviar are available ready made by several balsamic vinegar producers such as Modena. They are totally delish and a bit pretty! They are worth the hunt for them.
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- 1 Batch Puff Pastry ready to roll Recipe
- egg wash as needed
- 2 Tablespoons capers
- 2 sprigs parsley or herb of choice
- 65 Grams Parmesan and aged cheddar, cubed
- 400 Grams milk
- 55 Grams egg yolks (approx 2)
- 60 Grams butter cubed BUY
- 35 Grams cornflour or cornstarch
- 1 Teaspoon French Mustard
- 1 Teaspoon smoked paprika
- 12 pieces smoked salmon, thinly sliced
- Few sprigs of dill for garnish
- A few balsamic caviar pearls to serve
Place capers, parsley and cheeses into the Thermomix bowl and mill 8 sec/speed 8.
Place milk, yolks, butter, cornflour, mustard and paprika into the Thermomix bowl and cook 8 min/80ºC/speed 4.
Remove from bowl into glass bowl and set aside to cool. Push a piece of baking paper down into the surface of the béchamel to prevent a skin forming. Preheat oven to fan forced 200ºC. Line 2 baking trays with paper.
Cut 24 large circles out of the puff pastry and place onto prepared trays. Brush with egg wash and bake for 5 minutes until puffed and golden. Remove from oven, and push centres down.
Divide béchamel between pastry circles. If the béchamel has started to set, it is cool enough to proceed with this step.
Return to the oven for a further 10 minutes. Top each tart with a piece of smoked salmon, dill sprig and a few balsamic caviar pearls.
If your kids are not too keen on salmon, replace it with cooked bacon, or ham, or just serve the savoury tarts hot from the oven as is.
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