Line the tins. Press the pastry into 4 tartlet tins, prick the bases all over and chill for 15 minutes. Chilling is what stops the sides slumping in the oven.

Blind bake. Bake at 190°C fan for 12 minutes covered, then uncover and bake a further 5–7 minutes until golden. Cool completely before filling.

Blend the avocado cream. Blitz the avocados, cream cheese, one garlic clove, the lime zest and juice and 1 tbsp olive oil until smooth. Season well, then stir through the coriander by hand so it stays flecked rather than green.

Dress the prawns. Toss them with the remaining garlic, olive oil, smoked paprika, salt and pepper.

Sear. Grill or fry for 1–2 minutes a side, until just pink and lightly charred at the edges. Any longer and they tighten.

Assemble late. Pipe the avocado cream into the cooled cases, sit three prawns on each and finish with lime zest.

Serve immediately. Fill the tartlets shortly before serving so the cases stay crisp; the cream cheese keeps the avocado from browning, but not indefinitely.