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Crab and Watercress Tartlets with a Hint of Chilli
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These easy tartlets are sure to be popular on a picnic. The fresh crab, hint of chilli and peppery watercress make a mouthwatering combination.
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.
The delicate flavours of these tartlets are suited to an aromatic dry white such as a Piedmont from Italy.
Typical values per serving:
This recipe was first published in July 2008.