Chilli crab and prawn tarts

Name: Chilli crab and prawn tarts
Yield: Serves 4
Cuisine: British recipes
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

Easy
July 2008

Easy
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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.

Method

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.