First prepare the seafood pâté. Start by peeling the prawns. Now you will need the hand blender. In the mixer add the peeled cooked prawns, the 6 surimi crab sticks, 2 tablespoons of tomato frito, a pinch of ground black pepper and 1/3 of a tablespoon of salt.
Add 150ml of the cream and keep the other 50ml until later. Blend all the ingredients well until smooth. If it is still too thick you can add a little more cream of the remaining 50ml. Try the seafood pâté and add more salt and pepper to taste.
Let the seafood pâté cool in the fridge for at least one hour. Once cooled, fill the the tartlets with the seafood pâté. Then slice the Almagro aubergine centres and place a slice on each tartlet.
To finish, finely chop a few of the Almagro aubergines and piquillo peppers and use to garnish each tartlet. Time to enjoy!