Ingredients

200g plain flour, plus extra for dusting

50g cold lard, cubed

50g cold unsalted butter, cubed

1 egg yolk, lightly beaten

1 tbsp unsalted butter

1 medium leek, thinly sliced

1 tsp garam masala

½ tsp turmeric

150ml double cream

1 medium egg, plus 3 egg yolks

140g undyed smoked haddock, cut into bite-sized cubes

100g mixed leaves salad, to serve (optional)

Instructions

Step 1: To make the pastry, pulse the flour, lard, and butter in a food processor until the mixture resembles fine breadcrumbs. Sprinkle over 1½ tablespoons of cold water and pulse again until the dough just comes together. Divide into 6 pieces, wrap each in cling film, and chill in the fridge for 30 minutes.

Step 2: Heat the oven to 200°C (180°C fan/gas 6). Roll each dough ball into a 12cm disc on a lightly floured surface and line six 8cm tartlet tins. Line the pastry cases with baking parchment and baking beans, then chill for 20 minutes.

Step 3: Bake the tart shells on a tray for 15 minutes, then remove the baking beans and parchment and bake for another 5 minutes until golden. Brush the tops with the beaten egg yolk and bake for a further 2 minutes.

Step 4: Meanwhile, melt the unsalted butter in a small saucepan over medium heat. Add the sliced leek and cook for 5 minutes until it begins to soften. Stir in the garam masala, turmeric, and seasoning, and cook for another 5 minutes.

Step 5: Reduce the oven temperature to 160°C (140°C fan/gas 3). Lightly whisk together the double cream, whole egg, three egg yolks, and some seasoning.

Step 6: Divide the cooked leek mixture evenly between the tart cases. Arrange the smoked haddock pieces on top, then carefully pour the cream mixture over, filling just below the pastry rim.

Step 7: Bake the tarts for 15 to 20 minutes until the filling is set and lightly golden. Let them cool slightly in their tins before serving.

Step 8: Serve warm with a handful of mixed salad leaves, if desired.

Tips & Variations

Use undyed smoked haddock for a milder flavor and a more natural appearance in the tarts.

If you don’t have lard, you can substitute with an equal amount of butter, though the texture may be slightly different.

To add extra depth, try sprinkling a little grated mature cheddar over the filling before baking.

For a vegetarian version, replace haddock with cooked, diced smoked tofu or mushrooms and omit the spices if preferred.

FAQs

Can I use frozen smoked haddock for this recipe?

Yes, you can use frozen smoked haddock. Just be sure to fully thaw it and pat it dry before cubing to prevent excess moisture from affecting the tart filling.

Can I prepare the pastry in advance?

Absolutely. The pastry dough can be made and chilled in advance for up to 24 hours. Just bring it back to the fridge briefly before rolling out to make it easier to handle.