Cromer Crab Tart with Pea Crème Fraiche

  • Total Time

    1h 5m
    • Prep Time

    • Bake Time

  • Serves


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Serve this delicious tart for dinner with a leafy green salad.


  1. Preheat the oven 180C (fan 160C, gas mark 4).

  2. For the pastry, sift the flour into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.

  3. Mix the egg yolk with 2 1/2 tablespoons of cold water, add to the flour mixture adding just enough to bring the pastry together.

  4. Divide the pastry into four, and roll out each piece to line 4 x 12cm x 2cm fluted loose bottomed tart tins, leaving an overhang of excess pastry on each and chill in the fridge for 20 minutes.

  5. Prick the pastry bases with a fork and line with baking parchment and fill with either rice or baking beans. Place on the preheated baking sheet and bake blind for 15 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the tart tin as a guide.

  6. For the filling, beat together the cream, eggs, half the chives and lemon zest and season well. Gently stir the white and brown crab meat together and divide between the four tarts.

  7. Fill the tarts with the cream mixture and sprinkle over the Parmesan followed by the cayenne and the remaining chives. Bake for 20 minutes until set.

  8. For the creme fraiche, blend the peas and mint together in a processor, then stir in the creme friache, parmesan and lemon extract. Serve the tarts with the pea creme fraiche and some pea shoots.

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