Shrimp Tart

Ingredients

• 2 sheets puff pastry (frozen, about 220 g)
• baking paper
• dried beans (for blind baking)
• 1 egg yolk
• 200 g crème fraîche
• 50 g whipping cream
• 1 tbsp lime juice
• 1 Tbsp parsley
• 1 Garlic clove
• 1 chili pepper
• Salt
• ground pepper
• 16 small shrimp (prepped for cooking)
• 2 tbsp olive oil
• 2 ramekins (about 14 cm diameter)

Instructions

1. 1.

   Let the puff pastry thaw side by side. Then roll out slightly and line the ramekins with it. Cut baking paper to the size of the ramekins, place on the dough, weigh down with dried beans, and brush the edges with a lightly beaten egg yolk.

2. 2.

   Bake in a preheated oven at 180°C for about 25 minutes until golden brown. Remove, discard the beans and paper, release from the ramekins and let cool.

3. 3.

   Pan‑fry the shrimp in hot oil for a few minutes on high heat on both sides, season with salt and pepper, then set aside to cool.

4. 4.

   Peel the garlic. Wash, trim, halve, deseed, remove all white membranes from the chili, and finely chop.

5. 5.

   Whisk together crème fraîche, cream, and lime juice; squeeze in the garlic, stir in chili and parsley, season with salt and pepper, taste.

6. 6.

   Spread the sauce over the baked puff pastry, top with shrimp, and garnish with lime zest and parsley before serving.