Crab Tarts
These Crab Tarts are perfect served hot, warm, or cold. Crisp shortcrust pastry, rich custard, white crab meat, Gruyère, lemon, and chives, finished with frisée for a fresh bite.
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter
- 1 egg
Custard
- 400ml milk
- 6 egg yolks
- 200g brown crab meat
- salt and pepper
Filling
- 400g white crab meat
- 1 lemon
- 1 small bunch chives chopped
- 100g grated gruyere
To serve
- frisée dressed with French dressing
- a few chopped chives
Method
- Preheat oven to 160 °C.
- Place the flour into a bowl, add the butter, salt and thyme then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
- Grease a 6 x 10cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tins.
- To make the filling, whisk together the eggs, and milk and brown crab then season.
- Pour the custard into the tart tin, sprinkle over the cheese and bake for 30 minutes
- Serve hot, warm or cold top with frisée sprinkle over chives.
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter
- 1 egg
Custard
- 400ml milk
- 6 egg yolks
- 200g brown crab meat
- salt and pepper
Filling
- 400g white crab meat
- 1 lemon
- 1 small bunch chives chopped
- 100g grated gruyere
To serve
- frisée dressed with French dressing
- a few chopped chives
Method
- Preheat oven to 160 °C.
- Place the flour into a bowl, add the butter, salt and thyme then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
- Grease a 6 x 10cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tins.
- To make the filling, whisk together the eggs, and milk and brown crab then season.
- Pour the custard into the tart tin, sprinkle over the cheese and bake for 30 minutes
- Serve hot, warm or cold top with frisée sprinkle over chives.
