Trio of seafood tarts

Makes 30 Starters and mains

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Method

To make the pastry, put the flour in a food processor with the seaweed salt and pulse to mix. Add the cubed butter and pulse until it resembles fine breadcrumbs, then add the egg yolk and 3-4tbsp chilled water. Pulse into a pliable dough, tip out and bring into a ball, then flatten a little, wrap in cling film and set aside in the fridge for 25 minutes.

Preheat the oven to 180C/160C F/Gas 4. Divide the pastry into 4 pieces. On a lightly floured surface, thinly roll out the first piece, keeping the others covered, and use to line a selection of 5cm-6cm round fluted tins and 10cm boat-shaped tins – you’ll have enough pastry to make 20 round and 10 oval tarts in total, so depending on how many tins you have, work in batches, rolling out each piece of pastry just before using it. Press the pastry into the tins, press off the excess, keeping the offcuts to reroll, and put on a baking tray in the fridge for 20 minutes.

Line the tarts with mini cupcake papers or pieces of scrunched-up baking paper large enough to fit up the sides, then add baking beans and bake blind for 8 minutes. Turn the tray around and bake for another 7 minutes. Remove the beans and paper, paint on a little of the egg white and bake for another 5 minutes until the pastry is golden.

Allow to cool for a few minutes before removing the pastry cases from their tins and allow to cool completely on a wire rack. If making ahead, you can store them in an airtight container for a few days.

For the smoked trout filling, put the mayonnaise in a bowl and mix in 3tsp of the laverbread. Smear a little of the remaining laverbread into 10 of the tart cases and add some of the mayonnaise. Flake the smoked trout and place on top, then sprinkle the seaweed flakes over.

For the cockle filling, briefly rinse the cockles, pat dry and put in a bowl. Peel the cucumber in strips, then halve lengthways, deseed, cut each half into 4 lengthways and chop into small cubes. Cut the tomato into quarters, deseed and chop into small cubes. Add the cucumber, tomato and spring onion to the bowl with the cockles, then fold in the leek oil vinaigrette and the laverbread. Pile the mixture into 10 of the tart cases and garnish with the parsley.

For the crab filling, bring a pan of water to the boil, then reduce the heat before gently adding the eggs. Immediately increase the heat to a simmer and cook for 8 minutes. Drain the eggs and refresh briefly in cold water, then peel immediately – it will be easier to do this while still warm. Transfer to a bowl of cold water to cool completely. Once cold, drain and pat dry. Cut each egg in half, finely chop first the yolks then the whites and put in a medium bowl.

Add the mustard and mayonnaise to the bowl, followed by the crab meat, and mix. Chop the dill and add along with the pul biber and a pinch of salt. Pile into the remaining 10 tart cases and garnish with dill fronds, then scatter a little more pul biber over.

Serve the mini tarts on a platter to pass around with drinks, or as a starter.