- Step 1
Preheat oven to 180°C. Using a 12cmdiameter pastry cutter, cut out 12 rounds from pastry sheets. Press rounds into lightly greased 1/2-cup capacity muffin holes. Bake for 12-15 minutes or until golden and crisp. Set aside to cool.
- Step 2
Meanwhile, mix together sour cream and horseradish cream.
- Step 3
To serve, spoon some sour cream mixture into each cooled shortcrust tart. Top with a couple of tomato halves, some rocket and smoked salmon strips.