I've filled these tarts with delicious Irish Roast Smoked Salmon from Kinvara.
75g Quinoa Flour
75g Rice Flour
65g Butter, diced or for a dairy free version use Vegetable Shortening (Trex)
35g Hazelnuts, skinned & lightly toasted
¼ Tsp Gluten Free Baking Powder
1 Medium Egg
25ml Cold Water
65g Cashew Nuts
30g Rapeseed Oil
Zest of 1 Lemon
10ml Lemon Juice
200g Roast/Hot Smoked Salmon, flaked
50g Spring Onions, finely chopped
Sea Salt & Freshly Ground Black Pepper
You will need 4 individual tart tins measuring in 12cm diameter and approx 2cm deep.