Ingredients
Method
1.Heat cream and mint in a pan on medium, stirring, until just simmering. Remove from heat. Stand for 30 minutes, to allow flavours to infuse. Pass cream through a sieve, using a spoon to press mint against mesh to extract as much flavour as possible.
2.Meanwhile, roll out each pastry sheet slightly. Cut each into four rectangles. Use to line eight 10cm x 5cm loose-based fluted tart pans. Trim excess pastry, lightly prick bases with a fork and chill for 20 minutes.
3.Preheat oven and a baking tray to 200°C (180°C fan-forced). Line pastry cases with baking paper and fill with pastry weights, rice or dried beans. Place on hot baking tray and bake blind for 10 minutes. Remove paper and weights and bake for another 5-8 minutes, until golden.
4.Cook peas in a pan of salted boiling water on high heat for 2 minutes, until bright green. Drain and cool under cold water. Drain again and pat dry with paper towel. Set aside.
5.Reduce oven to 160°C (140°C fan-forced). Scatter salmon and peas into pastry cases. Add eggs to mint cream and whisk to combine. Season and carefully pour over salmon.
6.Bake for 20 minutes, until filling is golden and just set. Cool slightly. Scatter over ricotta and top with extra mint leaves. Season and serve.
You can infuse the cream with a variety of herbs – try basil, tarragon or chervil instead of mint, if you like.
Note