Potted shrimp tart with shaved rainbow beet salad recipe | Good Food

Ingredients

• 400g baby new potatoes
• 5 whole eggs plus 1 yolk
• 150ml double cream
• 50ml milk
• 1 tbsp Dijon mustard
• a good grating of nutmeg
• 270g cooked and peeled brown shrimps
• small handful chervil dill or parsley, finely chopped
• 250g plain flour plus extra for dusting
• ¼ tsp cayenne pepper plus a pinch
• 1 tsp mustard powder
• 100g cold butter chopped into small pieces
• 50g extra mature cheddar finely grated
• 4-6 small beetroot (a variety of colours looks good)
• 3 tbsp rapeseed oil
• 1 tsp Dijon mustard
• 2 tbsp cider vinegar
• small punnet cress