Whitby crab meat tart
Serves: 6
Ingredients
- Pastry
- 200g plain flour
- 100g unsalted butter, diced
- pinch salt
- 45ml cold water
- Crab filling
- 220g fresh white crab meat
- 220g fresh brown crab meat
- 4 eggs
- 250g good quality mature cheddar, grated
- 3tbsp finely chopped parsley
- good pinch of salt and pepper
- 350ml cream
- 50ml milk
Method
- Blitz flour, salt and butter in food processor until breadcrumb like.
- Transfer to cold bowl, slowly add water in two stages, mixing as you go.
- Tip onto lightly floured surface, form dough (avoid overworking).
- Rest for 2 hours in fridge.
- Roll out and line a 30cm tart case.
- Bake blind at 160C/Gas3 for 25 mins, remove baking beans and cook for a further 10 mins.
- Take out and egg wash.
- For the filling, mix all ingredients except milk, cream and eggs, spread evenly into the tart case, whisk eggs lightly, add milk and cream.
- Pour over the mix and bake in preheated oven at 120C/Gas ½ for 45-60 mins, when the tart should have a very slight wobble in the centre.
- Serve with dressed leaves.
