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CrabTartMost savoury tarts or flans are baked blind - that is the pastry is partly cooked before the filling is added. They are ideal for summer fare, since they are quick to make and equally tasty served hot or cold.

 

serves totaltime preptime cookingtime
4 persons 1 hour 30 minutes 30 minutes

 

{tab Ingredients}

  • 225 grams Plain Flour
  • ¼ teaspoon Salt
  • ¼ teaspoon Cayenne Pepper
  • 50 grams Butter
  • 50 grams Lard
  • 25 grams Cheddar Cheese
  • 1 medium Egg Yolk

Filling:

  • 350 grams Crab Meat
  • 3 medium Eggs
  • 2 teaspoons Lemon Juice
  • 1 coffeespoon Worcestershire Sauce
  • 125 ml Double Cream
  • Salt

{tab Instructions}

  1. For the pastry, sift flour, salt and cayenne pepper into a mixing bowl.
  2. Rub in the butter and lard, cut into knobs, until the mixture is crumbly.
  3. Grate in the cheese, bind the pastry with the egg yolk and a little cold water.
  4. Leave the pastry to rest for 30 minutes.
  5. Roll this shortcrust pastry out on a lightly floured surface, and use to line a 22.8 cm wide flan ring.
  6. Prick the base with a fork and bake blind in a oven pre-heated at 200°C for 10 minutes or until golden.
  7. Extract the meat from the crab and flake it finely into a bowl.
  8. Beat the eggs lightly with the lemon juice and Worcestershire sauce and stir it into the crab meat before blending in the cream.
  9. Add salt to taste.
  10. Spoon the crab mixture into the pastry case and bake in a oven pre- heated at 190°C for 25-30 minutes.
  11. Serve the tart, hot or cold, cut into wedges, and with crusty bread and a mixed salad.

{/tabs}

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