For the amounts listed you will need a tart ring 8 inches wide by 1 inch deep
- 150 g (5 oz) shortcrust pastry
- 1 beaten egg
- 4 egg yolks
- 160 ml (3/4 cup) cream
- 160 ml (3/4 cup) fish stock
- 200 g (7 oz) crab meat
- 50 g (2 oz) parmesan cheese (finely grated)
- 20 g (3/4 oz) rocket
- 1 bunch of chives finely sliced
- Preheat your oven 160c / 320f.
- First brush the bottom and sides of your tart ring with a little melted butter.
- Next roll out your shortcrust pastry to a thickness of 5 mm (1/4 inch)
- Gently line the tart ring with the pastry pressing it into the sides. Leave it to rest in the fridge for at least a half an hour.
- Take the pastry from the fridge and prick it with a fork. Then line the tart ring with some baking parchment and put rice (or whatever you like to use to bake blind) on top to keep the pastry weighed down.
- Cook the tart base for 20 minutes, then remove the parchment and rice, brush it with the beaten egg and return it to your oven for a further 10 minutes. Before you take it out make sure its cooked and has a nice golden colour.
- Next its time to make the filling – Beat together the egg yolks, cream, and fish stock. Whisk well to make sure everything is mixed together then stir in the parmesan.
- Next squeeze the crab meat and dry it well on a tea towel, the idea here is to remove as much moisture as possible. The reason being it will seep out as the tart cooks and interfere with the consistency of the filling.
- Mix the crab meat, rocket, and chives together and spoon the mix into the pastry case.
- Move the pastry case to the middle shelf of your oven and pour in the savoury custard mix right up to the top. If you did this bit on your countertop you’ll probably spill a bit as you move the tart to the oven
- Turn your oven down to 120 c / 250 f and bake for about an hour till the centre of the tart is just set and wobbles slightly
- Remove the tart from the oven….allow to cool for half an hour and enjoy
Alternative fish – smoked salmon, shrimps or mussels all work well in tarts