Smoked Salmon & Cucumber Tarts

Instructions:

1. Prepare the Parmesan Tart Shells:
   1. Preheat your oven to 180°C (350°F).
   2. In a food processor, combine the grated Parmesan cheese, flour, salt, and chilled butter. Pulse until the mixture resembles coarse crumbs.
   3. Gradually add cold water, one tablespoon at a time, until the dough begins to come together.
   4. Roll the dough into small balls (about the size of a walnut) and press them into mini tart or muffin tins, shaping them to form a tart shell.
   5. Bake for 12-15 minutes, or until the tart shells are golden and firm. Remove from the oven and let them cool completely before removing them from the tins.
2. Prepare the Filling:
   1. In a bowl, mix the softened cream cheese with lemon juice, chopped dill, salt, and pepper until smooth.
   2. Spoon a small amount of the cream cheese mixture into each cooled tart shell, spreading it evenly.
3. Assemble the Tarts:
   1. For half of the tarts, top with a small slice of smoked salmon.
   2. For the other half, top with a combination of diced cucumber, shredded little gem lettuce, and chopped spring onions.
4. Serve:
   1. Serve immediately or refrigerate until ready to serve.