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Preheat the oven to 220ºC/Gas mark 7
Roll out the pastry on a floured surface to the thickness of a pound coin (3mm) and line a 4cm deep, 20cm round loose bottom tart tin. Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes
500g of all butter pastry block
Bake in the oven for 15 minutes, then remove the paper and baking beans. Prepare an egg wash with one of the eggs. Brush the inside of the pastry with egg wash and turn the oven down to 180ºC/Gas mark 4
1 free-range egg
In a mixing bowl, combine the remaining 6 eggs and cream together and season with salt and pepper. Set aside
6 free-range eggs
600ml of double cream
Cornish sea salt to season
Sprinkle the cheese, tarragon, spring onion and crab over the tart case. Pour the egg mixture over the cheese, crab and herbs
250g of cheddar
2 tbsp of tarragon, finely chopped
2 bunches of spring onions, sliced
250g of white crab meat
50g of brown crab meat
Bake for 25 minutes until the custard is set and the pastry is golden brown. When the crab tart is cool slice and serve
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