Prawn and Tomato Tart with Wasabi Cream

The Prawns:

300 grams Prawns, Shells removed and devained
2 teaspoons Butter
1 tablespoon Olive oil
Salt and pepper for seasoning
1 Pinch Red Chili Flakes
Lemon juice, to taste

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The Tart:

400 grams Ready-Rolled Puff pastry, (1 Packet)
300 grams Cocktail tomatoes, Sliced
1 tablespoon Caviar, Optional

The Cream:

1 cup Cream Cheese
1/3 cup Sour Cream
Zest of 1 lime, Finely chopped
Juice of 1 lime
1 teaspoon Wasabi paste, (More if you want more heat)
1 tablespoon Garlic chives, Finely chopped
2 teaspoons Fresh coriander, Finely chopped
Salt and pepper for seasoning

Prawn and Tomato Tart with Wasabi Cream
Prawn and Tomato Tart with Wasabi Cream



1. The Tart Base: Pre-heat your oven to 200℃. Dust a work surface with flour and carefully roll out the pastry into a rectangle of 20-by-25 cm. With a sharp knife, score the pastry all the way round, about 1 cm from the edge. This will form a raised edge when the pastry is cooked. With a fork, poke the middle of the pastry all over. This will ensure that the middle does not rise to the same height as the edges. Transfer the pastry onto a baking sheet and bake until golden brown. This should take about 20-25 minutes. When the pastry is cooked, transfer it onto a cooling rack and allow it to cool completely.

2. The Prawns: Add the butter and oil to a pan over medium-high heat. Once the butter has melted and starts to bubble, add the prawns, chili flakes and lemon juice. Cook the prawns until just done. Remove the prawns and drain on kitchen paper. Set aside till needed.

3. The Cream: Add all ingredients, except the herbs, to a mixing bowl. Whisk until the cream is smooth. Taste for seasoning and heat and adjust as needed. Add the chopped herbs and stir until everything is well combined.

4. To Assemble the Tart: Spoon the cream onto the cooked pastry base and spread evenly using an off-set spatula. Arrange the prawns and sliced tomatoes onto the cream. Garnish with more chopped fresh herbs. Spoon over the caviar (if using). Slice the tart and serve with a fresh green salad.


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