Chilli crab and prawn tarts
- July 2008
- Serves 4
- 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.
- 45.7g (21.4g saturated)
- 47g (3.8g sugar)
- 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
- 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.
- 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.
- Mix together the cream, egg yolks, coriander and lime zest in a jug.
- 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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Give crab the Mexican treatment with this quick and easy tostada recipe.
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