Crab Tartlets
Makes 4
For the Crab filling:
100g white crab meat
2 eggs
4 tablespoons single cream
squeeze of lemon juice
dash Worcestershire sauce
dash Tabasco
salt and freshly ground black pepper
1 teaspoon fresh chives or chervil, chopped
extra Parmesan for dusting
For the pastry:
100g plain flour
50g butter or margarine
1 level tablespoon grated Parmesan Cheese
pinch cayenne pepper
pinch dry mustard powder
pinch salt
1 - 2 tablespoons cold water
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First make the pastry: rub the butter into the flour until it looks like fine breadcrumbs. Add the cheese and seasonings. Add enough water to bind to soft but firm dough. Pre heat the oven to 190C/375F/Gas mark 5.
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Divide the pastry into four and knead each quarter into a neat ball. Dust the worktop with flour and roll the pastry into four circles the thickness of a 2p piece. Use to line four tartlet tins making sure to fit the pastry right into the corners of the dish. Flute the edges.
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Line the pastry with tin foil or with baking parchment and baking beans making sure that the sides are supported. Bake for 10 ? 15 minutes until the pastry is firm. Remove the foil or parchment and continue to cook until the pastry is light golden.
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Meanwhile prepare the filling: beat the eggs together with the cream. Stir in the crab and season with the remaining ingredients.
- Spoon the filling into the cooked pastry cases and bake for 15 ? 20 minutes until the filling is set and starting to brown on top.
