Smoked Trout Tartlets

• 1 cup all purpose flour
• 6 tbsp cold butter, diced
• 1 large egg yolk
• 1/2 cup creme fraiche
• 3 large egg yolks, beaten
• 2 tbsp chopped dill
• 1 tsp prepared horseradish
• 2 tsp drained nonpareil capers
• 1/2 tsp fresh lemon juice
• Grated zest of 1/2 lemon
• 7 oz (200g) skinless smoked trout fillet, flaked
• Salt and freshly ground black pepper
• Six 4 in (10cm) tartlet pans
• Baking beans

1. To make the pastry, pulse the flour, butter, and salt in a food processor until the mixture resembles coarse bread crumbs.
2. Add the egg and pulse until it clumps together.
3. Gather into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Divide the pastry into six portions, and roll out each into a 1/8 in (3mm) thick round.
5. Line each pan with a round, trimming the excess dough.
6. Prick the dough with a fork.
7. Refrigerate for 30 minutes.
8. Preheat the oven to 400F (200C).
9. Line the tart pans with parchment paper and fill with baking beans.
10. Bake for 10 minutes.
11. Remove the paper and weights and bake until lightly browned, about 10 minutes.
12. Remove from the oven, and reduce the temperature to 375F (190C).
13. Mix the creme fraiche, egg yolks, dill, horseradish, capers, and lemon juice and zest.
14. Add the trout and season with salt and pepper.
15. Divide among the tart pans.
16. Bake about 15 minutes, until the filling sets.
17. Cool 5 minutes, remove sides of the pan, and serve hot.

flour, cold butter, egg yolk, creme fraiche, egg yolks, dill, horseradish, nonpareil capers, lemon juice, lemon, trout fillet, salt, pans, baking beans

Taken from www.cookstr.com/recipes/smoked-trout-tartlets (may not work)