Prawn cocktail tartlet

1. 1

   To make the pastry, rub the flour and butter together in a bowl with your fingertips until it forms a breadcrumb-like consistency.

2. 2

   In a separate bowl, whisk together the milk and egg gently. Make a well in the flour mixture and add the salt and sugar.

3. 3

   Slowly pour the egg and milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, wrap in cling film, and chill in the fridge overnight.

4. 4

   Dust a work surface with a little flour and roll the pastry as thinly as possible. Place into small tart cases (3-4 cm) and allow to rest for 20 minutes.

   20 min

5. 5

   Preheat the oven to 190C/170C Fan. Place another empty tart case on top of each lined case, or use baking beans to prevent puffing. Bake for 12 minutes, then remove from the oven and allow to cool.

   12 min

   190°C

6. 6

   To make the Marie Rose sauce, mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco, and whisky in a bowl. Keep in the fridge until needed.

7. 7

   To assemble, season the prawns with salt, black pepper, and a little lemon juice. Arrange the tart cases on a plate, pipe a pea-sized dot of Marie Rose sauce into the base of each, top with shredded Little Gem lettuce, place 2 prawns on each, and garnish with raspberry.

1 serving ≈ 108 g

Nutrition values are estimates. - means data is unavailable.