Crab and Le Gruyère AOP tart

Ingredients

Store Cupboard

  • 250g of plain flour, plus extra for dusting
  • 1 tsp icing sugar
  • 1 pinch of salt
  • 2 egg yolks
  • salt

Dairy

  • 50g of lard, room temperature
  • 75g of salted butter, room temperature
  • 1 egg, lightly beaten with 3 tbsp of milk
  • 3 eggs
  • 425g of double cream

Spices & Dried Herbs

  • 1 pinch of freshly grated nutmeg
  • freshly ground black pepper

Fish & Shellfish

  • 500g of white crab meat

Cheese

  • 250g of Le Gruyère AOP, finely grated

Salad & Fresh Herbs

  • 100g of mixed herbs, such as parsley, chives and tarragon, finely chopped