Serves: 6The tart shells can be made a day ahead. Store in an airtight container.

The tart shells can be made a day ahead. Store in an airtight container.

For the shortcrust pastry
200g flour, plus extra for rolling
100g cold unsalted butter, chopped

In a food processor, process the flour and butter until the mixture resembles breadcrumbs. Add 1⁄4 cup water and process for a further 20 seconds. Turn the pastry out on to the bench and form into a flat disc. Wrap in cling film and refrigerate for 30 minutes.

Preheat the oven to 200°C. Divide the pastry into 6 portions. Roll out on a lightly floured surface to line 6 x 10.5cm-diameter tart tins. Line the pastry shells with baking paper then fill with dried beans or rice and refrigerate for a further 30 minutes.

Bake the chilled pastry shells for 10 minutes then remove the baking paper and beans and bake for a further 5-10 minutes or until the pastry is golden and crisp. Reserve.

For the dressing
1 tablespoon lime juice
1 tablespoon red wine vinegar
1⁄3 cup extra virgin olive oil

Combine all the ingredients then taste and season. Reserve.

For the tarts
2 cobs corn, kernels removed
3 spring onions, finely chopped
1 small avocado, chopped
1⁄4 cup plain flour
1 tablespoon sesame seeds
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
pinch of cayenne pepper
24 large scallops, without roe
1 egg, lightly beaten
olive oil, for shallow frying
1 cup watercress sprigs
1 tablespoon each dill, flat-leafed parsley and coriander sprigs

Combine the corn kernels, spring onions and avocado then stir in 2 tablespoons of the dressing. Reserve.

Combine the flour, sesame seeds, turmeric, cumin and cayenne. Season. Dip the scallops in the egg then toss in the flour mixture.

Pour about 1cm oil into a large frying pan over high heat. Once the oil is hot, shallow-fry the scallops, in batches, for 30 seconds each side or until golden. Drain on kitchen paper.

Combine the watercress and herbs and toss with 1 tablespoon of the remaining dressing. Spoon the corn mixture into the tart shells then top with the scallops and the watercress mixture. Drizzle the remaining dressing around the plate then serve.

Wine Match - An off-dry riesling, preferably with a few years’ bottle age.