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


  • 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.


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