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Pink peppercorns tarts with prawns
 
 
pink-peppercorns-tarts-prawn
 

They are beautiful monsters. They seems ancient animals from another planet. They looks like creatures between dragons and sea-dinosaurs. Their shape remind the curves of Art Nouveau and their colors makes think to cathedrals windows. They are elegant and delicious in flavor. They are prawns.

 
PREP. 35 MINS
COOK 15 MINS
SERVES 8
 
INGREDIENTS

For the tarts:

80 grams → 2.8 ounces → 1/2 US cup plus 1 tablespoon “00” Italian type flour or pastry flour plus a little to roll out the dough

1 tablespoon pink peppercorns coarsely crushed

1 teaspoon extra-virgin olive oil

A pinch of salt

50 milliliters → 4 tablespoons warm water

For the filling:

1 garlic clove

230 grams - 8 ounces fresh prawns, peeled and deveined

1 1/2 tablespoons non-fat milk yogurt

1 tablespoon mayonnaise

1/2 tablespoon finely chopped fresh parsley leaves plus a little to sprinkle before serving

A little of freshly grated non waxed lemon zest

Freshly ground black pepper to taste

Salt to taste if necessary

 
METHOD

Prepare the tarts.

Sift flour in a bowl and combine pink peppercorns, oil, and salt.
Mix with a fork.
Pour water and quickly knead by hands to get a firm and no-sticky dough.
Cover with plastic wrap and let stand for 30 minutes.

Preheat the oven at 220°C (428°F), fan on.

Using a rolling pin, roll out the dough in a 3 millimeters (1/8-inch) thick sheet on a lightly floured surface.
With a 6.5 centimeters (1/4-inch) in diameter cookie cutter, cut 8 discs (to get the total of 8 discs will necessary re-knead and roll out the cutouts of dough).

To obtain the tarts, put the dough discs in one12 count/cavity mini muffin non-stick pan, each cavity about 5 centimeters (2 inches) in diameter (4 cavities will remain empty, of course).
Gently press in the center of discs with a tart shaper (or by fingers).

Bake for 10 minutes or until tarts will crunchy and little golden brown.
Allow to cool on a cake-rack during the preparation of filling.

Prepare the filling.

Cut in half the garlic clove and discard the inner sprout.
Heat well a medium non-stick pan.
Quickly rub the inside of pan with garlic, than discard it.

Reduce the heat to medium-low, put prawns in pan, and cook for few minutes, until they change their color in pink-orange.
Be careful to not overcook to prevent prawns become hard and chewy. Transfer in a plate and allow to cool.

Keep aside 8 prawns and coarsely chop the remaining ones.

Put chopped prawns in a bowl and combine yogurt, mayonnaise, parsley, and lemon zest.
Season with black pepper and salt if necessary (prawns are naturally salted and mayonnaise contain salt).
Mix well.

Fill tarts with prawns mixture and place the whole prawns kept aside on the top.

Finish with a little of chopped parsley.

NO WASTE TIP
I know, it’s “just” a little garlic clove, but don’t throw away the one used to rub the pan. It may be reused for other recipes.

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