Tom Daley’s Asparagus, smoked salmon and egg tart

Makes: 15 squares
Prep time: 10 minutes plus 10 minutes cooling time
Cook time: 20 minutes

Ingredients:
⦁ 1 x 320g sheet puff pastry
⦁ 4 medium British Lion eggs
⦁ 200g asparagus spears
⦁ 150g cream cheese, softened
⦁ 150g smoked salmon
⦁ A small bunch chives, finely chopped

Method:

⦁ Preheat the oven to 220C/200C Fan/Gas Mark 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp, small knife cut a 1.5cm boarder around the edges (making sure not to cut all the way through). Prick the inside of the pastry all over with a fork.

⦁ Place into the oven and bake for 20 minutes, until golden and puffed. Remove from the oven and using a spoon carefully push the inside of the pastry back down. Leave to cool for 10 minutes.

⦁ Meanwhile, bring a medium pan of water to the boil and add the eggs. Boil for 7 minutes then drain under cold water to cool. Peel and cut into quarters.

⦁ Add the asparagus to the boiling water along with a generous pinch of salt and cook for 5-7 minutes until soft, but still with a little bite. Drain under cold water to cool and set aside.

⦁ Spread the inside of the pastry with the cream cheese. Top with the asparagus spears, smoked salmon and quartered eggs. Season lightly with salt and pepper and sprinkle over the chives. Cut into 15 squares to serve.

 

Tom Daley’s Blue Cheese Scones

Makes: 9 small scones
Prep time: 10 minutes
Cook time: 15 minutes, plus cooling time

Ingredients or the scones:

⦁ 200g plain flour
⦁ 2 tsp baking powder
⦁ 1/2 tsp bicarbonate of soda
⦁ 1/2 tsp salt
⦁ 1 1/2 tsp caster sugar
⦁ 75g cold unsalted butter, cut into small cubes
⦁ 75g blue cheese, crumbled
⦁ 4 spring onions, finely chopped
⦁ 75ml whole milk
⦁ 1 large British Lion egg

Ingredients for the egg mayonnaise:

⦁ 3 large British Lion eggs
⦁ 2 tbsp mayonnaise
⦁ 1 small bunch mixed herbs (such as parsley, chives and dill), finely chopped

⦁ Preheat the oven to 230C/210 Fan/Gas Mark 8. Line a large baking tray with baking parchment. Mix the flour, baking powder, bicarbonate of soda, salt and sugar into a medium mixing bowl until combined. Add the butter. Using your fingertips rub the butter into the flour mixture until it resembles breadcrumbs.

⦁ Stir in the blue cheese and spring onions. Combine the milk and egg in a jug and add to the bowl. Mix together until just combined.

⦁ Drop heaped spoonfuls of the mixture onto the prepared tray (around 2 heaped tbsp, piled on top of each other as they spread when cooking) and bake in the oven for 10-15 minutes until golden and risen. Leave to cool.

⦁ Meanwhile, bring water to a boil in a medium saucepan. Add the eggs and boil for 10 minutes. Drain under cold water to cool, then place into a bowl with the mayonnaise. Mash together using a fork, then stir through the herbs and season to taste.

⦁ To serve, slice the scones in half with a serrated knife and pile the egg mayo on the bottom half before topping with the lid.

 

Tom Daley’s Mini lemon curd and blueberry tarts

Makes: 30 mini tarts
Prep time: 10 minutes, plus 15 minutes cooling time
Cook time: 15 minutes

Ingredients:

⦁ 3 large British Lion eggs
⦁ 140g caster sugar
⦁ 3 unwaxed lemons, juiced (150ml) and zested
⦁ 75g unsalted butter, diced
⦁ 30 blueberries
⦁ 30 mini tart cases
⦁ 15g unsalted pistachios, very finely chopped, to garnish (optional)

Method:

⦁ Crack two of the eggs and one egg yolk into a medium, heatproof bowl. Place the remaining egg white into a small bowl.

⦁ Add 100g sugar, the lemon juice and zest to the medium bowl and whisk well. Add the butter to the bowl and place the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the mixture until the butter has melted, around 5 minutes. Continue to cook the mixture, stirring continuously with a whisk until it thickens, around 10-15 minutes.
⦁ Remove the bowl from the heat and leave to cool (you can pour it into a wide shallow bowl to speed up this process).

⦁ Meanwhile lightly whisk the egg white with a fork. Sprinkle the remaining sugar on a large plate. Dip a few blueberries at a time into the egg white then toss them in the sugar and set aside. Repeat with the remaining blueberries.

⦁ Pipe or spoon the curd into the tart cases then top each one with a frosted blueberry. Garnish with pistachios if desired.

 

British Lion eggs www.egginfo.co.uk/recipes

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