These individual seafood tarts are satisfying enough to serve as a main course or substantial snack.
Ingredients
- 375g pack ready-rolled shortcrust pastry, at room temperature
- 25g butter
- Bunch of spring onions, trimmed and finely sliced
- 1 large red chilli, deseeded and finely chopped
- 250g raw, peeled medium prawns
- 170g canned or fresh white crab meat
- 200ml single cream
- 3 large free-range egg yolks
- Bunch of fresh coriander, chopped
- Grated zest of 1 lime
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.
- 2. Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning.
- 3. Mix together the cream, egg yolks, coriander and lime zest in a jug.
- 4. Remove the paper and beans from the pastry cases. Spoon in the crab mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.
Nutritional info
Per tart: 719kcals 47.5g fat (21.4g saturated), 28.8g protein, 47g carbs, 3.8g sugar, 2g salt
Wine Recommendation
This mix of flavours calls for a dry New Zealand Riesling.