Crab and Berkswell tarts
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 350g all-butter shortcrust pastry
- 50g brown crabmeat
- 3 large eggsbeaten
- 300ml double cream
- 50g Berkswell or pecorinograted
- chopped to make 2 tbsp tarragon
- 200g white crabmeat
- to serve salad cress
Nutrition: per serving
- kcal608
- fat48.3g
- saturates27.4g
- carbs24.3g
- sugars1.9g
- fibre1g
- protein18.6g
- salt0.8g
Method
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.
