Tart crust
Cucumber potato salad filling
For the crust:
  1. 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.
  2. 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:
  1. Sprinkle some salt over the cucumber slices. Toss and leave aside for 5 minutes. Squeeze the water out of the cucumber and set aside.
  2. Bring a pot of water to boil and cook potatoes until soft. Remove and mash the potato with a fork. Leave to cool.
  3. In a mixing bowl, combine cucumber, potato, ham and mayonnaise. Season to taste.
To finish:
  1. Fill the tart cases generously with the salad. Serve at once.