Minty Salmon, Pea And Ricotta Tarts

1. 1

   Heat heavy cream and mint in a saucepan over medium heat, stirring, until just simmering. Remove from heat and let steep for 30 mins. Strain.

2. 2

   Meanwhile, roll out each pastry sheet slightly. Cut each sheet into 4 rectangles then use to line 8 (4 inch) fluted tart pans. Trim excess pastry, lightly prick bases with a fork and chill for 20 mins.

3. 3

   Preheat oven and a baking tray to 400u00b0F. Line tart shells with parchment paper and fill with pie weights, rice or dried beans. Place on hot baking tray and blind bake for 10 mins. Remove paper and weights and bake for another 5-8 mins, until golden brown.

4. 4

   Meanwhile, blanch peas in boiling salted water for 2 mins, until bright green. Rinse under cold running water until cool then drain. Set aside.

5. 5

   Reduce oven to 325u00b0F. Arrange salmon and peas in tart shells. Whisk eggs into mint cream and whisk to combine. Season then carefully pour over salmon. Bake for 20 mins, until filling is golden brown and just set. Let cool slightly then sprinkle with ricotta and extra mint. Season and serve.

* Per serving · 4 servings · Values may vary.