Tarts with heart

You will need a 20-23cm (8-9in) baked pastry case

200g smoked haddock
300g unsmoked haddock
284ml single or double cream
2 leeks, trimmed, halved lengthways and sliced
1 tbsp grainy mustard
2 eggs
knob of butter
black pepper

1. Preheat the oven to 170C/325F/gas mark 3.
2. Lay the fish in a high-sided frying pan and pour over the cream. Place on a medium heat and, when it just starts to plop and simmer, cover with a lid and reduce the heat to very low. Poach for 5 minutes, then drain off the cream and reserve.
3. Move the fish to a plate and, when cool enough to handle, break into large flakes, removing any bones you may find.
4. Wash out the frying pan, melt the butter and fry the leeks for about 5 minutes until soft. Mix together with the haddock.
5. Stir the mustard into the reserved cream, mix in the eggs, and season with pepper. (You may not need any salt.)
6. Spoon the fish and leeks into the pastry case and pour over the cream mixture. Bake for 25 minutes or until set.
7. Cool for 15 minutes and serve warm.