Potato Salad Tarts
These savoury tarts will take you high up the popularity chart. This recipe was first published in Amy Beh’s column, Cook’s Nook.
Cucumber potato salad filling
For the crust:
Beat butter, icing sugar and salt until creamy. Add in egg and mix. Fold in flour and mix into a dough. Refrigerate for a while.
Take a small portion of the pastry and press into tart moulds. Prick the base with a fork to prevent the base from bulging up. Bake in preheated oven at 180°C for about 12-15 minutes.
For the filling:
Sprinkle some salt over the cucumber slices. Toss and leave aside for 5 minutes. Squeeze the water out of the cucumber and set aside.
Bring a pot of water to boil and cook potatoes until soft. Remove and mash the potato with a fork. Leave to cool.
In a mixing bowl, combine cucumber, potato, ham and mayonnaise. Season to taste.
Fill the tart cases generously with the salad. Serve at once.
Tags: Amy Beh, Cook's Nook, recipe, RECIPES, tarts