Ingredients
- 200g plain flour, plus extra for dusting
- 50g cold lard, cubed
- 50g cold unsalted butter, cubed
- 1 egg yolk, lightly beaten
For the filling
- 1 tbsp unsalted butter
- 1 medium leek, thinly sliced
- 1 tsp garam masala
- ½ tsp turmeric
- 150ml pot double cream
- 1 medium egg, plus 3 egg yolks
- 140g undyed smoked haddock, cut into bite-sized cubes
- 100g bag mixed leaf salad, to serve (optional)
Method
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To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.
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Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.
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Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the garam masala, turmeric and seasoning, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.
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Divide the leek mixture between the tart cases, arrange the smoked haddock pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.