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Fish tartlets

Fish tartlets recipe

fish tartlets




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    • Clover Mooi River Butter to grease muffin tins
    • 100 g / 200 ml cake flour
    • 100 g / 115 ml Clover Mooi River Butter
    • 100g / 250 ml grated Clover Cheddar Cheese
    • 60 ml chopped onion, lightly sautéed or snipped spring onion
    • ± 400 g flaked fish such as:
    • Canned and drained tuna or salmon (skin and bones removed) OR
    • Skinless, boneless cooked haddock or smoked snoek
    • 30 ml chopped mild or hot peppadews (optional)
    • 500 ml Clover Fresh Full Cream or Low Fat Milk
    • 4 eggs
    • 3 ml mustard powder (optional)
    • Good pinch salt

    Grease 12 jumbo or 24 medium muffin tins generously with butter.

    Preheat the oven to 170°C.

    Rub the flour and butter together until it resembles fine crumbs and sprinkle about ¾ of this mixture evenly onto the base of the muffin tins.

    Press down lightly to form an even layer and sprinkle half of the cheese, onion or spring onion, flaked fish and peppadews, if used, over the crumbs.

    Beat together the milk, eggs, mustard powder and salt and ladle over the filling ingredients, dividing it evenly between the muffin tins.

    Mix the remaining cheese and crumbs and sprinkle over the liquid.

    Bake 20 - 25 minutes for the large or 15 - 20 minutes for the smaller tartlets until set and golden on top.

    Serve warm or cool and refrigerate to reheat when required.