Crab Tart Recipe With Berkswell Cheese

Crab and Berkswell tarts

  • makes 6
  • Easy

Berkswell is a hard, ewe’s milk cheese with a slight tang that goes really well in creamy gratins and tarts. It’s a perfect partner for Cornish crab.



  • all-butter shortcrust pastry 350g
  • brown crabmeat 50g
  • eggs 3 large, beaten
  • double cream 300ml
  • Berkswell or pecorino 50g, grated
  • tarragon chopped to make 2 tbsp
  • white crabmeat 200g
  • salad cress to serve


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry to the thickness of a 20p coin then use to line 6 x 10cm individual tart tins, letting the excess overhanging. Fill with baking paper and baking beans then blind bake for 10-15 minutes. Take out the paper and beans and cook for another 5 minutes. Cool then trim the excess pastry. Break the brown crab meat up in a bowl then beat in the eggs, cream and cheese. Season with pepper and a little salt then stir in the tarragon.

  • Step 2

    Divide the white crab between the tart cases then pour over the egg mix. Put back in the oven for 15-20 minutes until just set. Serve warm, scattered with the cress.

Try our easy savoury tart recipes here

Asparagus Frangipane Tart Recipe with Cherry Tomatoes

Nutritional Information

  • Kcals 608
  • Fat 48.3g
  • Saturates 27.4g
  • Carbs 24.3g
  • Sugars 1.9g
  • Fibre 1g
  • Protein 18.6g
  • Salt 0.8g