Shrimp and Curry Tartlets

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Ingredients for 25 Tartlets
  • 600 g Fresh savoury shortcrust pastry
  • For the filling
  • 125 g QimiQ Classic, unchilled
  • 60 g Gervais, unflavoured
  • 25 g Parmesan, grated
  • Lemon juice, from 1/2 lemon
  • 1 tsp Salt
  • 10 g Corn flour / starch
  • 100 g Sweet corn, tinned and drained
  • 1 tsp Curry powder
  • 150 g Pineapple, diced
  • 200 g Shrimps, ready to eat
  • 100 g Red pepper(s), diced
  • 10 g Cilantro, fresh
Method
1.
Preheat the oven to 180 °C (conventional oven).
2.
Roll the pastry out on a lightly floured surface and cut Ø 7 cm large circles out of it.
3.
For the filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients (except the peppers and cilantro) and mix well.
4.
Place 1 teaspoon of the filling onto each circle of dough and bake in the preheated oven for approx. 15-20 minutes.
5.
Serve garnished with diced pepper and coriander.