SEAFOOD TORTA

Preparation Method :

• To prepare the pastry, sift the flour into a bowl or onto a work surface. Cut the butter into small pieces and begin mixing them into the flour.
• Mix until the mixture resembles fine breadcrumbs. Make a well in the flour, pour in the milk and add the pinch of salt.
• Mix with a fork, gradually incorporating the butter and flour mixture from the sides until all the ingredients are mixed.
• Form the dough into a ball and knead for about 1 minute. Leave the dough in the refrigerator for about 1 hour.
• To prepare the filling, cook whitefish fillets in the water and wine with the red pepper flakes for about 10 minutes or until just firm to the touch.
• When the fish is cooked, remove it from the liquid and flake it into a bowl with the prawns and the crab meat. Reserve the cooking liquid.
• Melt the butter in a small saucepan and stir in the flour. Gradually strain on the cooking liquid from the fish, stirring constantly until smooth.
• Add garlic, place over high heat and bring to the boil. Lower the heat and allow to cook for 1 minute. Add to the fish in the bowl and set aside to cool.
• On a well-floured surface, roll out the pastry and transfer it with a rolling pin to a tart pan with a removable base. Press the dough into the pan and cut off any excess.
• Prick the pastry base lightly with a fork and place a sheet of greaseproof paper inside. Fill with rice, dried beans or baking beans and chill for 30 minutes.
• Bake the pastry shell blind for 15 minutes in a 190°C/375°F/Gas Mark 5 oven.
• While the pastry is baking, combine the egg yolks, cream and parsley and stir into the fish filling.
• Adjust the seasoning with salt and pepper. When the pastry is ready, remove the paper and beans and pour in the filling.
• Return the tart to the oven and bake for a further 25 minutes. Allow to cool slightly and then remove from the pan. Transfer to a serving dish and slice before serving.