• 18 cooked Australian Prawns
• 6 sheets frozen short crust pastry
• 250 ml cream
• 100 ml milk
• 1 tbsp lemon juice
• 4 eggs
• 1 tbsp chopped dill
• Sea salt & freshly cracked black pepper
• Creme fraiche, lemon & baby parsley to serve

Preheat oven to 180ºC. Line the base & sides of six 10cm x 2cm fluted loose bottom tart tins with pastry, trim with a sharp knife. Line the pastry with baking paper & fill with baking beans or rice. Bake for 15 minutes or until light golden. Remove paper & beans & cook pastry for another 5 minutes or until golden & cooked through. Reduce oven to 160ºC.

Peel, devein and chop prawns. Place into a bowl with cream, milk, lemon juice, eggs and dill. Season with salt and pepper and mix with a fork until combined.

Pour mixture into tart cases, cook for 15-20 minutes or until just set. Serve with crème fraiche, lemon & parsley. Makes 6.