Smoked haddock tarts

• plain flour↗200g g

  plus extra for dusting

• cold lard↗50g g

  cubed

• cold unsalted butter↗50g g

  cubed

• egg yolk↗1

  lightly beaten

• unsalted butter↗1 tbsp tbsp
• medium leek↗1

  thinly sliced

• garam masala↗1 tsp tsp
• turmeric↗½ tsp tsp
• pot double cream↗150ml ml
• medium egg↗1

  plus 3 egg yolks

• undyed smoked haddock↗140g g

  cut into bite-sized cubes

• bag mixed leaf↗100g g

  salad, to serve (optional)

Step-by-step instructions

1. 1

   To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.

2. 2

   Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.

3. 3

   Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the garam masala, turmeric and seasoning, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.

4. 4

   Divide the leek mixture between the tart cases, arrange the smoked haddock pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.