Crab and lobster tart
Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
From Country Show Cook Off
Use ready-made pastry and this seafood tart’s a cinch – serve it with a green salad dressed with lemony vinaigrette.
Method
-
Preheat the oven to 180C/350F/Gas 4.
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Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat.
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Fry the spring onions in butter in a frying pan and spoon into the case. Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre.
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Remove from the oven and leave to cool. Serve in slices.
Ingredients
- 1 pastry tart case lined with readymade savoury short crust pastry, baked blind until golden-brown
For the filling
- 4 free-range eggs
- 2 free-range egg yolks
- 425ml/¾ pint double cream
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 75g/2½oz grated parmesan
- 250g/9oz white crabmeat
- 1 cooked lobster, meat chopped
- bunch spring onions
- butter, for frying
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