These little tarts aren’t a traditional Irish dish at all, but all the elements work brilliantly together and show off Irish smoked salmon.
I sometimes like a tart that isn’t based on a custard filling – they’re much less work and allow the ingredients to sing. Keep any leftover watercress (including the coarse stalks) and use for watercress soup. Prep time: 45 minutes, plus 1 hour chilling | Cooking time: 15 minutes Four as a starter For the pastry For the topping *Diana’s conversions may differ slightly from the standard © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
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