This crab tart recipe makes a fantastic starter for 6 people, but it can also be served as a main dish for 4, especially if accompanied with a side salad and other extras like corn on the cob or steamed asparagus. Nathan Outlaw uses mature cheddar cheese in this recipe as it goes particularly well with the white and brown crab meat
Method
1.
Preheat the oven to 220ºC/Gas mark 7
2.
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
3.
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
Making egg wash
Egg wash can be made simply by mixing a beaten raw egg with some water or milk
4.
In a mixing bowl, combine the remaining 6 eggs and cream together and season with salt and pepper. Set aside
5.
Sprinkle the cheese, tarragon, spring onion and crab over the tart case. Pour the egg mixture over the cheese, crab and herbs
6.
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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