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For the pastry
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To make the pastry, put the
flour with a pinch of salt in a food processor or a bowl.
Add the cubes of cold butter and either blitz or rub it in
with your fingertips until the mixture is the consistency
of fine breadcrumbs.
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Add the egg yolk and 1 tbsp of
water and mix to form a dough. If the dough is a little
too crumbly, add a little more water. Wrap the dough in
cling film and chill for at least an hour. If you're in a
hurry you can chill the dough in the freezer for 10 - 15
mins.
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Preheat the oven to 200C/Fan
180C/Gas 6. Divide the pastry into 4 balls and roll them
out into rounds slightly larger than your tartlet tins.
Line the tins with the pastry. Pierce the base of each all
over with a fork, then line with baking parchment and add
some baking beans.
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Bake the pastry cases in a
preheated oven for 15 mins, then remove the beans and the
paper and bake for a further 10 mins until the pastry is
cooked through and light brown in colour. When the pastry
is cool, trim the edges if necessary.
The filling
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To make the filling, cut off
any long stalks from the spinach and cook it briefly until
wilted. Drain and press out as much water from the spinach
as you can. Divide the spinach between the tartlet shells,
then sprinkle over the lemon zest. Mix the brown shrimp
with the lemon juice, then divide them between the tartlet
shells. Season.
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Beat the eggs together, then
add the double cream, season and mix. Pour an equal amount
of mixture into each tartlet over the spinach and shrimp,
then finish with some grated nutmeg.
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Bake the tartlets in the oven
for 10-15 mins until the egg mixture is set, with just a
slight wobble in the middle. Serve hot or cold.
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DAILY
DINNERS 
