Venison tarts

Babiche Martens

Pastry

100 g	Butter
½ tsp	Salt
200 g	Plain flour
1	Egg
1 Tbsp	Water

Filling

1 tsp	Wholegrain mustard
200 g	Venison, back strap (Main)
1 to taste	Salt & freshly ground pepper
1 Tbsp	Oil
150 g	Cranberry sauce
150 g	Creme fraiche

Garnish

1	Microgreens

Directions

1. Place the flour, butter and salt in a food processor. Blitz until it resembles fine breadcrumbs.
2. Add the egg and water. Blitz to form a firm dough.
3. Wrap in plastic and place in the fridge for 30 minutes.
4. Place the dough on a lightly floured board and roll to 3mm thick.
5. Cut 5cm circles and line 24 mini muffin tins. Prick each pastry with a fork a couple of times.
6. Bake blind for 15 minutes. Remove from the tins while still hot, and cool.
7. Place the venison in a bowl and rub with the mustard, pepper and salt.
8. Heat the oil in a frying pan until hot. Sear the venison for just 3 minutes on each side so it remains rare.
9. Remove and cool to room temperature.
10. To assemble the tarts, place on a platter and put about half a teaspoon of cranberry sauce in each case.
11. Slice the venison as thinly as possible and fold into the tart.
12. Add a dollop of creme fraiche on the top and garnish.
13. Season with salt and pepper and serve.