Hake Tartlets

Place the butter at room temperature in a bowl and work it with a wooden spoon until it becomes creamy. Add salt, pepper, sugar, egg yolk, and water, mixing well until you achieve a smooth paste.

Add the sifted flour and mix until you form a smooth dough ball.

Cover the dough with plastic wrap and refrigerate for at least two hours.

After two hours, remove the dough from the refrigerator and roll it out to line six tartlet molds (approximately 12 cm in diameter) that have been greased with butter.

Pre-bake the tartlet shells in a moderate oven for 5 minutes.

Wash and pat dry the hake fillets, then cut them in half.

In a bowl, mix the heavy cream, cream cheese, ketchup, sweet paprika, salt, pepper, and beaten eggs.

Finely chop the onion and red bell pepper. Place them in a skillet with the butter and oil.

Sauté over low heat until all the ingredients are tender.

Distribute the hake pieces evenly in each pre-baked tartlet shell. Pour the filling mixture over the fish.

Bake in the oven at 180°C (350°F) for 20 minutes.

Remove from the oven, sprinkle with breadcrumbs, drizzle with a little olive oil, and return to the hot oven to broil for 10 minutes until golden.