Hot Smoked Salmon & Cream Cheese Tarts

Make these decadent little tarts as an indulgent treat for mum on Mother’s Day! A base of golden, flaky, buttery puff pastry is filled with cream cheese and topped with flaked hot smoked salmon, fresh dill and zesty capers. Save time and earn brownie points with this easy air fryer recipe.

Prep Time: 30 minutes
Cook Time: 35 minutes
Serves: 12
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
1 large egg, beaten
150g cream cheese, softened
100g creme fraiche (or sour cream)
150g hot smoked salmon, flaked into large pieces
Pickled red onion, to serve
Fresh dill, to serve
Capers, to serve
Lemon wedges, to serve
Everything Bagel Seasoning
1 tbsp onion powder
1 tbsp sesame seeds
2 tsp poppy seeds
2 tsp garlic powder
1/2 tsp sea salt flakes
1/4 tsp ground black pepper

Method

Start by preparing the everything bagel seasoning. Combine all ingredients in a small bowl and mix until well combined.
Unroll the pastry, and cut the sheet into twelve 9x9cm squares. Place each piece of pastry on a piece of baking paper a little larger than the pastry. Score a 1.5cm border around each piece of pastry and brush the border with beaten egg. Sprinkle the everything bagel seasoning on the egg washed borders (approx. 1-2 teaspoons on each piece of pastry) Place the pastry in the freezer to chill for 15 minutes.
Place 4 or 6 of the tart bases in the basket of the air fryer (depending on the size of air fryer you have) and bake for 12-14 minutes at 180°C, or until pastry is golden*. Remove from air fryer and press the centre of the tart bases down if they have puffed up. Repeat with the remaining tart bases and set aside to cool completely**.
Combine the cream cheese and creme fraiche in a bowl and stir until well combined. Spread 1-2 tablespoons of the mixture on the bases staying within the border. Top with hot smoked salmon, pickled onions, capers and dill. Serve immediately with a squeeze of lemon juice on each.

Notes

*Oven instructions: Bake at 220C (200C fan-forced) for 25 minutes or until golden brown.
**Please note: The bases can be cooked a couple of days prior to serving. Once cooled, store in an airtight container on your bench until ready to top and serve.