Salmon and Asparagus Tarts

1. 1

   Line 5 individual tart tins with pastry, prick with a fork and bake blind for 15 minutes.

2. 2

   Flake the fish.

3. 3

   Microwave the asparagus for 3 1/2 minutes, or poach in a little water for 5 minutes, until tender.

4. 4

   Cut into inch long pieces.

5. 5

   Beat the eggs and cream together with the salt and pper.

6. 6

   Divide the salmon and asparagus between the pastry cases and carefully pour in the egg mixture.

7. 7

   Place in the oven and bake for a further 30 minutes until the egg mixture is firm and slightly golden.

8. 8

   If using the pre baked shell, bake for 35 - 40 minutes or until firm in the middle.

* Per serving · 4 servings · Values may vary.

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