1 x 23cm (9 inch) flan ring, 4cm (1 1/2 inches) deep, lined with savoury shortcrust pastry
Preheat the oven to 180C/350F/Gas 4.
Cover the pastry-lined flan ring with baking parchment, fill with baking beans and place in the centre of the pre-heated oven. Bake ‘blind’ for about 30 minutes, or until the pastry just starts to colour.
Carefully remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg to fill them. Return the pastry case to the oven for about 5 minutes. Leave to cool.
To make the custard, place the eggs, egg yolks and double cream in a bowl and beat gently, adding nutmeg, salt and pepper. Pass through a sieve into a pouring jug. (This could be done in advance.)
If using dressed crabs, separate the crab meat with your fingers, removing any bits of shell and flaking the white meat. Spread the dark crab meat over the base of the pastry case.
Heat the olive oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and the Parmesan into the custard mixture, lightly season and then carefully pour it onto the spring onions.
Place the tart on a baking tray in the centre of the pre-heated oven. Cook for about 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving with some lightly dressed salad leaves and new potatoes.
1 x 23cm (9 inch) flan ring, 4cm (1 1/2 inches) deep, lined with savoury shortcrust pastry
Preheat the oven to 180C/350F/Gas 4.
Cover the pastry-lined flan ring with baking parchment, fill with baking beans and place in the centre of the pre-heated oven. Bake ‘blind’ for about 30 minutes, or until the pastry just starts to colour.
Carefully remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg to fill them. Return the pastry case to the oven for about 5 minutes. Leave to cool.
To make the custard, place the eggs, egg yolks and double cream in a bowl and beat gently, adding nutmeg, salt and pepper. Pass through a sieve into a pouring jug. (This could be done in advance.)
If using dressed crabs, separate the crab meat with your fingers, removing any bits of shell and flaking the white meat. Spread the dark crab meat over the base of the pastry case.
Heat the olive oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and the Parmesan into the custard mixture, lightly season and then carefully pour it onto the spring onions.
Place the tart on a baking tray in the centre of the pre-heated oven. Cook for about 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving with some lightly dressed salad leaves and new potatoes.
