Prawn, Crème Fraiche, and Lemon Tart
- fizza-j
- Jul 24
- 1 min read
Say hello to your new favourite dish: a bright, zesty, and irresistibly delicious Prawn and Lemon Tart.
This tart is the perfect balance of delicate elegance and bold flavour — light, yet full of character. Whether you're looking to impress guests with a stunning starter at your next dinner party or prep a flavourful lunch to enjoy throughout the week, this recipe has you covered. Quick to whip up, easy to love, and absolutely packed with citrusy freshness and succulent prawns — it's a true crowd-pleaser.
There’s something truly magical about the combination of delicate seafood — like prawns or crab — with the bright zest of lemon and the luxurious creaminess of crème fraîche. The flavours are so subtle and refined, it almost feels like you’re indulging in a savoury dessert. With its light, sweet notes and silky, mousse-like texture, this pairing creates a dish that’s both elegant and unexpected — a real treat for the senses.
This can be served by itself or with a zesty avocado, rocket, and tomato salad to hit a few more of your 5 a day.
1
🍷 Wine Pairing
Pair with a crisp white wine that complements the seafood and citrus notes:
Sauvignon Blanc – herbaceous and zesty
Chablis – mineral and refined
Picpoul de Pinet – citrus-forward and seafood-friendly
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🧊 Storage Tips
Store leftover tart in an airtight container in the fridge for up to 3 days.
The salad is best fresh, but can be kept undressed for up to 1 day.
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🔥 Reheating Instructions
Reheat tart slices in a 160°C oven for 10–15 minutes until warmed through.
Avoid microwaving to preserve the texture of the pastry.
4
🌿 Variations & Swaps
🔁 Seafood Alternatives:
Crab meat: Adds a luxurious sweetness that pairs beautifully with the lemon and crème fraîche.
Smoked salmon: For a richer, slightly smoky flavour – works wonderfully in brunch settings.
Tinned tuna or mackerel: A more affordable, pantry-friendly twist that still tastes great.
🥬 Herb Substitutions:
No tarragon? Use fresh dill or chives for a lighter, grassy flavour.
🧀 Cheese Options:
Swap Gruyère for Parmesan, Emmental, or even goat cheese for tang.
🥛 Dairy-Free:
Use dairy-free crème fraîche and cream alternatives (like oat or soy-based), and substitute the cheese with a dairy-free version.
🥧 Gluten-Free:
Use gluten-free puff pastry, which is now widely available in most supermarket.
Notes
1
1. Prep the prawns
About 1 hour before cooking, place the frozen prawns in a bowl of cold water and let them defrost fully.
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2. Preheat the oven
Set your oven to 180°C (fan).
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3. Bake the pastry
Lightly oil a tart tin.
Gently lay the puff pastry sheet over the tin, pressing it into the edges.
Trim any excess and prick the base with a fork.
Bake for 20 minutes, or until lightly golden.
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4. Cook the shallots
While the pastry bakes, melt the butter in a frying pan over medium heat.
Add the finely diced shallots and a pinch of brown sugar.
Cook for 8–10 minutes, stirring occasionally, until soft and slightly caramelised.
Transfer to a plate and let cool for 5 minutes.
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5. Make the filling
In a blender or food processor, combine:
Defrosted prawns
Eggs
Crème fraîche
Cream
Gruyère cheese
Smoked paprika
Tabasco
Lemon zest
Salt and black pepper
Cooled shallots
Minced tarragon
Blend until smooth — a few small chunks are perfectly fine!
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6. Assemble and bake
Pour the filling over the pre-baked puff pastry base.
Return to the oven and bake for 40 minutes, or until golden on top and just set in the centre.
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7. Make the salad
While the tart bakes, toss avocado slices and quartered cherry tomatoes with lemon juice and olive oil in a bowl.
Season lightly with salt and pepper.
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🥗 To Serve
Slice the tart and serve warm or at room temperature, with a generous scoop of the fresh salad on the side. Enjoy every creamy, zesty bite!
Instructions
1 ripe avocado - diced
150g cherry tomatoes - sliced into quarters
Juice 1/2 lemon
1 1/2 tbsp extra virgin olive oil
for the Salad
20g butter
A pinch of brown sugar
325g frozen prawns (cooked and shelled)
3 medium free-range eggs
1200g crème fraîche
100ml double cream
75g mature Gruyère cheese finely grated
zest from 1 lemon
1/2 tsp smoked paprika
a few dashed of Tabasco
1 sheet puff pastry (from a pre-rolled box
salt and black pepper
for the Tart
Prawn, Crème Fraiche, and Lemon Tart
Hey! I am Fizzy, and AuDHD girlie trying to figure out how to find balance and peace in this crazy chaotic world. One of the ways I do that is cooking! I love to cook every night and push the boundaries. And if they work, I hope to share some of the insight and love with you! Enjoy :)
Fizzy James
Delicate, creamy, and bursting with bright citrus flavour — this Prawn and Lemon Tart is the perfect blend of elegance and ease. Whether you're serving it as a show-stopping starter or a light lunch, it’s guaranteed to impress. Pair it with a simple avocado and tomato salad for the ultimate fresh bite.
Servings :
12 Servings
Calories:
314 Calories / Serve
Prep Time
10 min
Cooking Time
60 min
Rest Time
5 min
Total Time
1 hour 15 min
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