110g (4oz) plain (and/or wholemeal) flour
60g (2½ oz ) butter
1/2 teaspoon paprika
25g (1oz) Parmesan cheese, freshly grated
Iced water to bind
25g (1oz) butter
5 shallots, peeled and finely chopped
2 egg yolks
200g (7oz) shelled fresh peas
150ml (¼ pt) single cream
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
You will also need 4 x 8½ cm (3½ in) flan tins.
Preheat the oven to 190°C (375°F/Gas5). Put the flour and paprika in a bowl and rub in the butter. Stir in the Parmesan and mix to a firm dough with the iced water. Divide the pastry into four pieces. Roll each piece out into a circle and use to line the flan rings. Line each pastry case with a piece of kitchen foil and fill with baking beans and bake blind for about 15 minutes. Reduce the oven temperature to 170°C (325°F/Gas3).
To make the filling: Melt the butter in a saucepan, add the finely chopped shallots, season with salt and pepper and cook gently over a low heat until soft and starting to colour. Blanch the peas in boiling water for two minutes. Drain and refresh in cold water but do not allow to sit in water. Put the egg yolks, cream and tarragon into a bowl and whisk together, then add the peas and season to taste. Divide the cooked shallots between the tartlets and do the same with the egg and pea mixture. Place the tartlets on a baking sheet and bake at the bottom of the oven for about 20 minutes, or until the filling is just set but not brown. These are good as a first course or serve as a main meal with salad and new potatoes.