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Method :
Roll out the
pastry and use it to line a 26cm (10 1/4 inch) flan dish. Prick the base
lightly with a fork and place a sheet of greaseproof paper in the pastry
case. Fill with baking or dried beans and bake at 200C (400F) mark 6 for
10 minutes.
Remove the
greaseproof paper and beans, then bake the pastry case for a further 5
minutes to dry out the base. Peel the shellfish while the pastry is
cooking. Slit each one in half down the back and carefully lift out the
black vein. Melt the butter in a small saucepan. Add the onions and cook
them gently for 2-3 minutes.
Use a draining
spoon to remove the onions from the saucepan and put them on one side.
Increase the heat, add the shellfish to the butter remaining in the pan
and fry them for 2-3 minutes or until they are just cooked.
Do not, on any
account, overcook the shellfish or they will be tough. Use a draining
spoon to lift the shellfish from the pan and set them aside. Add the
mushrooms to the pan and cook them gently for 5 minutes. Take the pan off
the heat.
Beat the eggs,
then beat in the cream, seasoning and nutmeg. Stir in the onions and
mushrooms, together with the liquor from the pan. Scatter the shellfish
evenly in the pastry case, then ladle the cream mixture over them.
Bake the tart
for 10 minutes, then reduce the oven temperature to 160C (325F) mark 3 and
cook for a further 30 minutes or until the filling is just set. Do not
overcook the tart or the shellfish will toughen.
Serves 8
A sensational starter for a dinner party,
this tart made with large green prawns tastes even better than it looks.
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