Crab Tart

Name: Crab Tart
Yield: Serves 4 to 6
Ingredients: grated nutmeg; 2 tablespoons butter; 2 tablespoons dry sherry; ½ pound cooked crabmeat; 2 tablespoons finely-chopped parsley; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 4 egg yolks; ½ pint single cream; beaten egg; shortcrust pastry for 8-inch pie tin; shortcrust pastry for 8-inch pie tin

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

shortcrust pastry for 8-inch pie tin
beaten egg
½ pound

Fish course
Pescatarian

Method

Line pie tin with shortcrust pastry. Prick bottom with a fork; chill for at least an hour; brush with a little beaten egg and bake ‘blind’ for 15 minutes.

Sauté crabmeat and parsley in butter; sprinkle with sherry and fill pastry shell with crabmeat.

Whisk egg yolks in a bowl; add cream and whisk until thick and lemon-coloured. Flavour to taste with salt, pepper and freshly-grat