Moroccan Sardine Tartlets with Chermoula
Crisp little tarts filled with sardines, preserved lemon and herb chermoula, with a bright, tangy, fragrant Moroccan flavour.
Made with Shortcrust pastry and Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) to 3 mm thick and cut circles to line 6 deep tartlet tins. Prick, line with paper and beans and chill for 15 minutes.
- 2
Bake for 12 minutes, remove the paper and beans and bake for 5 minutes more until pale golden. Lower the oven to 170°C (150°C fan).
17 min - 3
Mash the sardines roughly with your ready made chermoula (see the base recipe) and the preserved lemon rind.
- 4
Whisk the eggs and cream together with a pinch of pepper.
- 5
Divide the sardine mixture among the cases, scatter with the tomatoes and pour over the egg cream.
- 6
Bake for 15 to 18 minutes until just set. Cool for 5 minutes and top with fresh coriander.
16 min 40 s
Tips
- Preserved lemon is salty, so taste the sardines and chermoula before adding any salt.
- Use sardines in olive oil rather than tomato sauce, as the oil carries the spices.
- These are good served warm or cold with a simple tomato and cucumber salad.
Storing and freezing
Keep in the fridge for up to 2 days and serve cold or reheat at 160C (fan 140C) for 8 minutes until hot through. Not suitable for freezing.
Questions
What is chermoula?
Chermoula is a Moroccan herb and spice paste made with coriander, parsley, garlic, cumin, paprika and lemon, used to flavour fish and vegetables. See the chermoula base recipe on the site.
Where do I buy preserved lemons?
They are sold in jars in most large supermarkets and delis. If you cannot find them, use the grated zest of 1 lemon and a pinch of extra salt.
Can I use other fish?
Yes. Mackerel or tinned tuna are good in place of the sardines. Flake it into the chermoula.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.