Classic Cheddar & Crab Tart

Name: Classic Cheddar & Crab Tart
Cook time: 90 min
Total time: 90 min
Cuisine: British
Ingredients: 500g All-butter pastry black (de-frosted); 6 Free range eggs; 600ml Double cream; Sprinkle Cornish sea salt and black pepper; 250g Davidstow Classic Cheddar Cheese (diced into small cubes); 2tbsp Chopped tarragon; 2 Bunches of spring onions (sliced); 250g Fresh white crab meat; 50g Fresh brown crab meat

Over a year ago 3,391 views

Cook: 90 mins

British Starter

Ingredients

500g All-butter pastry black (de-frosted)
6 Free range eggs
600ml Double cream
Sprinkle Cornish sea salt and black pepper
250g Davidstow Classic Cheddar Cheese (diced into small cubes)
2tbsp Chopped tarragon
2 Bunches of spring onions (sliced)
250g Fresh white crab meat
50g Fresh brown crab meat

Accompaniment

Method

1
Preheat the oven to gas mark 7, 220ºC (425ºF). Roll out the pastry on a floured surface to the thickness of a £1 coin and line a 4cm deep, 20cm round loose bottom flan tin. Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes. Bake in the oven for 15 minutes, then remove the paper and baking beans. Brush the inside of the pastry with egg wash and turn the oven down to gas mark 4, 180ºC (350ºF). Mix the eggs and cream together and season. Sprinkle the cheese, tarragon, spring onion and crab over the tart case and pour over the egg mixture. Bake for 25 minutes until the custard is set and the pastry is golden brown. When the tart is cool slice and serve with a simple seasonal salad.