zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crab and Watercress Tartlets with a Hint of Chilli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Crab and Watercress Tartlets with a Hint of Chilli

      Download the audio file.

    Crab and Watercress Tartlets with a Hint of Chilli

    These easy tartlets are sure to be popular on a picnic. The fresh crab, hint of chilli and peppery watercress make a mouthwatering combination.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Makes: 6

    Ingredients

    • 3 medium eggs
    • 284ml pot single cream
    • Pinch dried chilli flakes
    • 100g Parmigiano Reggiano, grated
    • 366g pack frozen Jus Rol Shortcrust Pastry 6 Tartlet Cases
    • 1 dressed Cromer crab, from the Fish Service Counter
    • 100g pack watercress, ¼ of the pack roughly chopped, the rest reserved

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place a large baking tray in the oven while you make the fillings for the tartlets.
    2. In a large bowl, whisk together the eggs, cream, chilli and ¾ of the cheese, together with some cracked black pepper.
    3. Remove the pastry cases from the freezer (keep them in their paper cases) and divide the crab meat and chopped watercress evenly between the 6 cases.
    4. Place the cases on the preheated baking tray, then spoon the egg and cream mixture evenly between each one. Top with the remaining cheese and place in the oven for 15-20 minutes until just set and golden brown.
    5. Serve the tartlets with a simple salad using the remaining watercress and a drizzle of olive oil.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you prefer, use the quantities above to bake 1 large crab tart. Line a 23cm flan dish with 250g shortcrust pastry. Bake blind for 15 minutes then fill the tart case with the crab meat filling and cook for a further 20-25 minutes. The ready prepared tartlet cases are perfect for sweet dishes, too. For a fruit tart, simply bake blind, cool then fill with cream or crème pâtissière and top with fresh berries or fruit of your choice.

    Drinks recommendation

    The delicate flavours of these tartlets are suited to an aromatic dry white such as a Piedmont from Italy.

    Comments

    Average user rating

    3 stars