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Crab and Berkswell tarts
Published: May 27, 2016 at 1:11 PM
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Makes 6
Easy
Total time: 1 hr
0 reviews
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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.
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Ingredients
Nutrition
-
350g all-butter shortcrust pastry
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50g brown crabmeat
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3 large eggs
beaten
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300ml double cream
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50g Berkswell or pecorino
grated
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chopped to make 2 tbsp tarragon
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200g white crabmeat
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to serve salad cress
Nutrition: per serving
- kcal608
- fat48.3g
- saturates27.4g
- carbs24.3g
- sugars1.9g
- fibre1g
- protein18.6g
- salt0.8g
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Method
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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.
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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…
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