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- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Coat four 10cm loose-bottomed tart tins with baking spray, then very lightly dust with an even layer of flour.
- Roll out the pastry and cut four circles that are a little bigger than the prepared tins. Carefully transfer the pastry to the tins, gently pushing it into the corners.
- Use a fork to prick the base of the pastry all over. Line each tartlet with parchment paper and add baking beans or rice.
- Bake for 10 minutes, then remove the parchment and baking beans. Return to the oven for 4-5 minutes until lightly puffed and golden brown. Set aside and allow to cool.
- Meanwhile, in a bowl, mix together the cream cheese, sour cream, lemon zest, lemon juice, shallot, dill and capers. Add a generous crack of black pepper.
- Once cooled, divide the cream cheese mixture amongst the pastry cases.
- Top with large flakes of Goatsbridge smoked trout and dollops of caviar, then scatter over some chopped chives. Slice and serve with watercress and lemon wedges.
Note: Puff pastry can be used as an alternative to sheet of shortcrust pastry, if you wish.
Learn more about Goatsbridge Trout here.
Per Serving: 602kcals, 42.4g fat (14.8g saturated), 32.5g carbs (0.6g sugars), 22.6g protein, 1.2g fibre, 0.484g sodium
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