The sun might have gone and rain is falling, but the picnic is still very much going on uninterrupted. The buttery texture of the salmon & avocado quiches, followed by the richness of the raspberry & mango Bavarian cream is sure enough to put a ray of sunshine in anyone’s heart.
Salmon, Avocado and Cherry Tomato Mini Quiches
Quantity: 8 tarts
210g plain flour
105g unsalted butter
130g fresh, skinless and boneless salmon fillet
½ an avocado
100g cherry tomatoes
Garlic olive oil
142ml double cream
Pecorino cheese, grated
Dried herbs (optional, I recommend basil)
- Rub butter into flour with hand until they resemble fine breadcrumbs. Add a little cold water a table spoon at a time to bring the mixture together. The mixture should be just combined and be careful not to overwork the pastry. Chill the pastry dough for 30 minutes in the fridge.
- Using a rolling pin, roll out the pastry on a lightly floured surface and shape into the tart moulds. Make sure the pastry is pushed into all the corners of the moulds. Chill the pastry in the fridge for 20 minutes before baking.
- Chop the cherry tomatoes in halves and place them on a baking tray lined with baking paper. Drizzle garlic olive oil on top, and season with salt.
- Heat the oven to 200C/fan 180C/gas 6. Cook the cherry tomatoes at the bottom of the oven while baking the pastry.
- Using a fork, lightly prick the base of the tarts. Place baking beans on top of baking paper on the tarts to prevent rising. Blind-bake the tarts for 20-25 minutes. Remove the paper and baking beans, and continue baking for 5-10 minutes, or until they are biscuit brown.
- To make the egg and cream mixture, beat the egg in a bowl. Add the double cream gradually, and then stir in cheese, herbs and salt.
- Dice the avocado, and chop the salmon fillet into tiny bits. Season them. (I suggest adding a bit of lemon juice too.) Remove the tarts from the moulds once they are cooled. Place the salmon, avocado and roasted cherry tomatoes in the tart shells. Pour the egg and cream mixture into the tarts, and sprinkle more cheese on top.
- Bake for 20-25 minutes until the filling is set and golden brown.
Raspberry and Mango Bavarian Cream
1 tbsp lemon juice
150ml double cream
2 egg yolks
7g leaf gelatine
Dried banana chips, chopped
- Place the raspberries (save a few aside for decoration), water, lemon juice and 20g of the sugar in a saucepan, bring them to a boil. Crush the raspberries as you are cooking. Pass the puree through a sieve and leave to cool.
- Soak the leaf gelatine in cold water and set aside.
- Beat egg yolks in a bowl with the remaining sugar, and whisk until it is smooth and pale yellow.
- Add the milk to the egg mixture and whisk. Pour the mixture into a saucepan and cook on a low heat until thickened. Continuously whisk as you are cooking to prevent the mixture solidifying at the bottom.
- Take the softened leaf gelatine out of the water and squeeze out any excess water. Add the gelatine to the custard and mix well until it is fully dissolved.
- Take the custard off the heat, and pass it through a sieve.
- Add the raspberry puree to the custard and mix until well combined.
- Whisk the double cream until it is airy. Fold the cream into the mixture until well combined.
- Pour the mixture into wine glasses. Chill in the fridge for 3-4 hours, or until fully set.
- Add the mango pulp on top of the set Bavarian cream. Decorate with raspberries and dried banana chips, and serve.