Prawn cocktail tartlet recipe
 A retro classic with a cheffy twist! This recipe makes a wonderful starter or canapé for the festive season and beyond. Equipment and preparation: You will need tart cases, baking beans and a piping bag for this recipe. 250g/9oz plain flour, sieved, plus extra to dust150g/5½oz salted butter, cold and diced 15g/½oz whole milk1 free-range eggpinch sugar pinch salt 250g/9oz plain flour, sieved, plus extra to dust 150g/5½oz salted butter, cold and diced 15g/½oz whole milk 1 free-range egg pinch sugar pinch salt 2–3 tbsp mayonnaise ½ tbsp tomato ketchup½ tsp Worcestershire sauce2 drops Tabasco sauce25ml/1fl oz whisky of your choice, to taste 2–3 tbsp mayonnaise ½ tbsp tomato ketchup ½ tsp Worcestershire sauce 2 drops Tabasco sauce 25ml/1fl oz whisky of your choice, to taste 12 cooked prawns, peeled and lightly washed1 lemon, juice only 1 Little Gem lettuce, sliced1 tsp freeze-dried raspberriessalt and freshly ground black pepper 12 cooked prawns, peeled and lightly washed 1 lemon, juice only 1 Little Gem lettuce, sliced 1 tsp freeze-dried raspberries salt and freshly ground black pepper Method To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency.In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar.Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes.Preheat the oven to 190C/170C Fan/Gas 5.Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool.To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency. To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency. In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar. In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar. Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes. Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool. Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool. To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve.