Tarts Free recipe

Smoked Salmon and Cream Cheese Tart

Ribbons of cold-smoked salmon layered over whipped cream cheese in a crisp pastry shell, finished with fresh dill and capers.

Time
50 min
Servings
8
Level
Easy
Rating
4.9 ★★★★★
Smoked Salmon and Cream Cheese Tart step 1
Smoked Salmon and Cream Cheese Tart step 2
Smoked Salmon and Cream Cheese Tart step 3

in the kitchen

Ingredients

  • 320g shortcrust pastry, blind-baked
  • 200g cream cheese, softened
  • 100ml creme fraiche
  • 2 eggs
  • 200g cold-smoked salmon slices
  • 2 tbsp small capers, rinsed
  • Zest of 1 lemon
  • Fresh dill to finish

Method

  1. Blind bake pastry shell at 190C until golden and crisp. Allow to cool completely.
  2. Beat cream cheese with creme fraiche until smooth. Add eggs one at a time, beating well. Season with lemon zest, salt, and white pepper.
  3. Pour cream cheese filling into the cooled shell and bake at 170C for 20-22 minutes until just set.
  4. Top with salmon ribbons, capers, and fresh dill once the tart has cooled to room temperature. Serve within 2 hours.