These pretty individual tarts are perfect for a light lunch with a green salad, or serve them as a starter.
For this recipe, you'll need 12 individual tart tins.
For the pastry, heap the flour on a clean work surface and make a well in the centre.
Place the butter, sugar and salt into the middle and rub together with your fingertips until the mixture resembles breadcrumbs. Make another well in the centre and add the eggs and cold water.
With your fingertips, slowly draw the flour into the egg mixture and mix until just combined. Knead lightly until smooth, then wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180C/350F/Gas 4.
Remove from the fridge and roll out on a floured work surface to a 3mm/1/8in thickness. Use the pastry to line 12 individual tart tins. Chill in the fridge for 10 minutes.
Remove the tart cases from the fridge, prick with a fork and line with greaseproof paper and baking beans. Bake in the oven for 10 minutes, then remove the greaseproof paper and baking beans. Use a sharp knife to cut off any excess pastry. (If there are any cracks in the pastry, beat an egg and brush it inside the pastry case.)
Return to the oven for a further five minutes, or until the pastry is cooked and pale golden-brown.
For the filling, blanch the broccoli in salted boiling water for 2-3 minutes, or until tender. Drain and refresh in cold water.
Beat the eggs, egg yolks and double cream in a large mixing bowl until smooth. Then add the dill and chives and season, to taste with sea salt and freshly ground black pepper.
Arrange the broccoli in the pastry cases, top with the salmon cubes, then pour over the egg mixture.
Bake in the oven for 25-30 minutes, or until the egg mixture is just cooked through.
To serve, carefully remove the tarts from the tins and top with finely sliced smoked salmon and watercress.
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