Crab and cheddar tart
by Nathan Outlaw
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Ingredients
Speciality Ingredients
500g of all butter pastry block, defrosted
Dairy
7 free-range eggs, one reserved for egg wash
600ml of double cream
Cheese
250g of cheddar
Salad & Fresh Herbs
2 tbsp of tarragon, finely chopped
Fruit & Vegetables
2 bunches of spring onions, sliced
Fish & Shellfish
250g of white crab meat
50g of brown crab meat
Store Cupboard
flour, for dusting
Cornish sea salt to season
black pepper, freshly ground, to season