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Photo of Chervil and salmon custard tart by WW

Chervil and salmon custard tart

Total Time
1 hr 45 min
20 min
55 min
Chervil is similar to parsley but has a more delicate flavour and a faint taste of aniseed and liquorice.


Reduced-fat shortcrust pastry

125 g


4 tbs, (1⁄4 cup)


3 medium

Skim milk

¾ cup(s), (185ml)

Canned pink salmon in water, drained

260 g, (Buy 2 x 130g cans), skinless and boneless


1 bunch(es), quartered diagonally

Cherry tomatoes

125 g, quartered

Lemon juice

1 tbs

Capers, rinsed, drained

1 tsp


  1. Place a large baking tray in the oven. Preheat oven to 180°C or 160°C fan-forced.
  2. Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base measurement) loose-based tart tin with pastry. Trim excess pastry. Place pastry case in freezer for 30 minutes or until frozen.
  3. Line pastry case with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 20 minutes or until light golden. Remove paper and weights and bake for 8–10 minutes or until golden. Set aside to cool.
  4. Meanwhile, coarsely chop 2 tablespoons chervil. Whisk chopped chervil, eggs and milk in a bowl until combined. Season with salt and pepper.
  5. Scatter salmon over tart base. Pour over egg mixture. Bake for 25 minutes or until just set.
  6. Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain. Combine asparagus, tomatoes and juice in a bowl. Top tart with asparagus salad. Serve sprinkled with capers and remaining chervil.


SERVING SUGGESTION: Rocket and baby spinach leaves, drizzled with lemon juice.TIP: This tart can be served either warm or cold.