Curried seafood tart with mussels, scallops and prawns.

Ingredients

• For the pastry
• 250g plain flour
• 150g cold butter
• 1 egg
• For the filling
• 1 kg mussels, scrubbed and picked over (any broken shells or ones that remain open when tapped should be discarded)
• 40g butter
• 2 leeks, about 300g, washed, trimmed and cut into 5mm thick rounds
• 4 scallops, trimmed and cut in half horizontally
• 8 large peeled cooked prawns
• 3 large eggs
• 300ml double cream
• 100ml milk
• 2 teaspoons Madras curry powder