Queen of Hearts tart

These elegant tarts are served at room temperature so there’s no rush to get them to the table hot. Click here for our free printable heart template.

By The Good Housekeeping Cookery TeamPublished: 10 February 2014

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Ingredients

2 x 320 g packs ready-rolled puff pastry
300 g
(11oz) light cream cheese
Finely grated zest of 1 lemon
2tbsp finely chopped fresh dill
160 g
pack hot-smoked salmon skinned and flaked (or use cold-smoked salmon, skinned and flaked)
2
spring onions, finely sliced

Directions

1. Step 1
  Preheat the oven 200°C (180°C fan) mark 6. Unroll the puff pastry and cut or stamp out six individual-size hearts (for your free printable heart template, click HERE). Arrange the hearts on baking sheets, spacing a little apart. Score a 1cm (1/2in) border in from the edge of each heart. Use a fork to prick pastry well inside the border.
2. Step 2
  Bake the pastry hearts until golden, risen and crisp - about 20-25min. Take out of the oven and use the back of a spoon to press down the pastry carefully inside the border to make room for the filling. Cool completely, then tip/scrape out any loose crumbs from cases (so they won't get into the filling).
3. Step 3
  To make the filling, mix together the cream cheese, most of the lemon zest and dill and some seasoning (if mixture is too thick, loosen with a little milk). Spoon into the cooled tarts, level gently, then top with the flaked salmon and spring onions. Scatter over the remaining lemon zest and dill as well as some freshly grated black pepper. Serve.

Per Serving:

Calories: 301
Fibre: 1 g
Total carbs: 16 g
Sugars: 2 g
Total fat: 19 g
Saturated fat: 10 g
Protein: 17 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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