Tarts24 prepared 7cm tart cases1 egg1 egg yolk2/3 cup crème fraîche or pouring cream12 anchovy fillets, halved widthwaysCelery salad3 inner stalks of celery, very finely chopped2 tsp drained capers, rinsed1 tbsp extra virgin olive oil1 tspfinely grated lemon rind2 tbsp torn flat-leaf parsley leaves or chervil
Place egg, yolk and crème fraîche in a small bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine, then pour filling into tart shells. Top each with an anchovy half, then bake at 180C for 8-10 minutes or until just set. Cool.
For celery salad, combine all ingredients in a small bowl, season to taste, then cover and refrigerate until needed. Just before serving, top tarts with small spoonfuls of salad.