Chilli crab and prawn tarts

Chilli crab and prawn tarts
  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 30 min to bake, plus standing

These individual seafood tarts are satisfying enough to serve as a main course or substantial snack.

Nutrition: per serving

Calories
719kcals
Fat
45.7g (21.4g saturated)
Protein
28.8g
Carbohydrates
47g (3.8g sugar)
Salt
2g
Calories
719kcals
Fat
45.7g (21.4g saturated)
Protein
28.8g
Carbohydrates
47g (3.8g sugar)
Salt
2g

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 (see our how-to video below)
  • 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.

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