13oz (375gr) pate brisee
24 fresh mussels
1 minced onion
5 tbsp (75ml) water
3 large scallops
6 langoustines
1 tbsp (15gr) curry powder
5 tbsp heavy cream
2 egg
salt and freshly ground pepper
Put the mussels and onions in a large pan with water, cover tightly and cook briskly for 2 to 3 min. until the mussels have opened (discard any that stay closed). Take them out of their shells and place in a bowl. Cover with plastic wrap and set aside.
Gently poach the scallops for 3 min. Remove with a slotted spoon and add to the mussels, leaving the juices in the pan.
Also lightly cooking the langoustines in simmering water 2 min. sprinkle in the curry powder.
Roll out the dough to an 1/8 inc (3mm) thickness. Use these to line 6 individual tart pans, 4 inc (10cm) diameter and 3/4 inc (2cm) deep. Chill in the refrigerator for 20 min.
Preheat the oven to 350 F (180C). Bake the shells blind for 10 min, then remove the beans or what ever you use for keep the dough down and prevent it from rising unevenly and bake for another 5 min. Place all your seafood ingredients into the tart shells.
in a bowl, mix the cream, egg and curry powder flavored juice. Season with salt and pepper to taste. Pour the mixture over the seafood in the tart shells and bake for about 20 min. until the filling has set.
As soon as the tarts are ready, unmold them and place on warm individual plates.
