Bracadale Crab Tart

Name: Bracadale Crab Tart
Cuisine: British
Ingredients: 1 tbsp freshly chopped parsley; 2 whole eggs + 2 egg yolks; Approx 250 g fresh, mixed (brown and white) crabmeat; 125 ml (small carton) fresh double cream; 2 tbsp tomato passata (or 1 tbsp tomato puree); 1 tbsp cream sherry; Freshly ground sea salt and white pepper; 1 heaped tbsp freshly grated Parmesan cheese; Juice of half a lemon

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

A small portion of this tart could be served on its own as a starter, or a larger slice as a main course. We make individual ones for the restaurant and serve them with Warm Cherry Tomato Vinaigrette.

Ingredients

Ingredients for the Filling

Approx 250 g fresh, mixed (brown and white) crabmeat
Juice of half a <

Europe
United Kingdom
Fish course
Starter
Pescatarian
Gluten-free
Pie
Scotland

Method

To Start with

Pre-heat the oven to Gas Mark 5 (190°C or 375°F). Place a flat baking sheet on centre shelf to warm. Grease a 25cm wide x 5cm deep flan tin and line with shortcrust pastry.

Place flan tin on top of baking sheet and bake blind.