Smoked salmon tarts

• 4 sheets ready rolled shortcrust pastry, thawed
• 250g sour cream or creme fraiche
• 1 tablespoon horseradish cream
• 100g cherry tomatoes, halved
• 30g baby rocket leaves
• 100g smoked salmon, cut into strips

Energy 3718kJ	Fat saturated 31.00g
Fat Total 62.00g	Carbohydrate sugars 14.00g
Carbohydrate Total 66.00g	Dietary Fibre g
Protein 16.00g	Cholesterol mg
Sodium 1033.65mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Using a 12cmdiameter pastry cutter, cut out 12 rounds from pastry sheets. Press rounds into lightly greased 1/2-cup capacity muffin holes. Bake for 12-15 minutes or until golden and crisp. Set aside to cool.

2. Step 2

   Meanwhile, mix together sour cream and horseradish cream.

3. Step 3

   To serve, spoon some sour cream mixture into each cooled shortcrust tart. Top with a couple of tomato halves, some rocket and smoked salmon strips.