Cromer crab tart with a pea creme fraiche - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 200 g Plain white flour
- 100 g Butter (salted) at room temperature
- 1 Egg yolk(s) (free range) large
For the filling
- 175 ml Double cream
- 2 Egg(s) (free range) medium
- 12½ g Chives fresh, finely chopped
- 1 Lemon zest to serve
- 50 g Crab meat Cromer, brown
- 15 g Parmesan grated
- Smoked paprika
For the pea crème fraiche
- 125 g Peas frozen, cooked and cooled under cold water
- 6 Mint leaves
- 100 ml Crème fraîche
- 15 g Parmesan
- ½ tsp Lemon extract
- Pea shoots to serve
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1
Preheat the oven 180C (fan 160C, gas mark 4).
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2
For the pastry, sift the flour into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.
For this step you'll need:
- 200g Plain white flour
- 100g Butter (salted) at room temperature
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3
Mix the egg yolk with 2 1/2 tablespoons of cold water, add to the flour mixture adding just enough to bring the pastry together.
For this step you'll need:
- 1 Egg yolk(s) (free range) large
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4
Divide the pastry into four, and roll out each piece to line 4 x 12cm x 2cm fluted loose bottomed tart tins, leaving an overhang of excess pastry on each and chill in the fridge for 20 minutes.
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5
Prick the pastry bases with a fork and line with baking parchment and fill with either rice or baking beans. Place on the preheated baking sheet and bake blind for 15 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the tart tin as a guide.
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6
For the filling, beat together the cream, eggs, half the chives and lemon zest and season well. Gently stir the white and brown crab meat together and divide between the four tarts
For this step you'll need:
- 175ml Double cream
- 2 Egg(s) (free range) medium
- 1 Egg yolk(s) (free range) large
- 6g Chives fresh, finely chopped
- 1 Lemon zest to serve
- 50g Crab meat Cromer, brown
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7
Fill the tarts with the cream mixture and sprinkle over the Parmesan followed by the cayenne and the remaining chives.
For this step you'll need:
- 15g Parmesan
- 6g Chives fresh, finely chopped