Smoked salmon tarts

Detailed step-by-step description of how to cook the dish "Smoked salmon tarts". Try it by all means

Preheat oven to 180°C. Using a 12cmdiameter pastry cutter, cut out 12 rounds from pastry sheets. Press rounds into lightly greased 1/2-cup capacity muffin holes. Bake for 12-15 minutes or until golden and crisp. Set aside to cool.
Meanwhile, mix together sour cream and horseradish cream.
To serve, spoon some sour cream mixture into each cooled shortcrust tart. Top with a couple of tomato halves, some rocket and smoked salmon strips.

Source

4 sheets ready rolled shortcrust pastry, thawed

250g sour cream or creme fraiche

1 tbsp horseradish cream

100g cherry tomatoes, halved

30g baby rocket leaves

100g smoked salmon, cut into strips

Mixing Bowl Set

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