Prawn and Tomato Tart

Cook Time 1 hour + chilling time

Servings 6


Tart Dough
370g plain flour
20g sugar
5g salt
250g cold unsalted butter, diced 
80g cold water

School Prawns
300g school prawns
25g rice flour
20g sushi vinegar powder 
20g salt
Vegetable oil for frying

Tomato Chutney
25ml extra virgin olive oil 
2 small shallots, finely diced
2 garlic cloves, finely diced
1 small red chilli, deseeded and finely diced 
500g deseeded and diced tomatoes
50g caster sugar
50g apple cider vinegar

To serve
Flaked almonds, toasted


Combine all dry ingredients in a bowl, rub in butter until incorporated and the mixture resembles breadcrumbs. Add water and work into a smooth dough. Rest dough in the fridge for 30 minutes.

Preheat the oven to 180°C. Roll chilled dough between 2 sheets of greaseproof paper with a dusting of flour. Cut out six circles with a 10cm ring cutter and press into six greased tart moulds. Rest in fridge for another 15 minutes. Stud pastry with a fork and bake at 180°C for 10-12 minutes until golden.

Tomato Chutney
In a pan, sweat shallots in olive oil over medium heat until soft. Add diced garlic and chilli and cook for five minutes until aromatic. Add diced tomato and cook until starting to soften. Add sugar and vinegar and cook on low heat for 10-15 minutes until reduced. Cool and season

School Prawns
In a pot, heat the vegetable oil to 180°C. Blend the vinegar powder and salt in a food processor then set aside in a sieve. Dust the school prawns in the rice flour and fry in the oil until golden. Remove from the oil with a sieve, drain on paper towel, and dust with the salt and vinegar powder.

Add one spoonful each of the tomato chutney and then the tarama in the bottom of each tart shell.

Layer school prawns over the tarama, standing up, and sprinkle with toasted almonds.


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