Shrimp tomato mille-feuille tarts

• Blend all the ingredients together with an immersion blender to make a mayonnaise.

• Remove the tails from the prawns.
• Season the prawns with salt and pepper and flambé in a Lyonnaise pan.
• Bring the salt, vinegar and sugar to the boil together.
• Cut the cherry tomatoes into thin slices and brush with the pickling liquid.
• Cut the prawns into thin slices and layer together with the tomatoes to form a mille feuille.
• Spread the mayonnaise at the bottom of the tartelette and place the mille feuille on top.

Serving suggestion

• Pickled wild garlic capers
• White daisies
• Chives