Fresh crab tartlets

Name: Fresh crab tartlets
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: Makes 8
Ingredients: 1 egg yolk; 2 tablespoons chopped fresh chives; 250 g (8 oz) fresh crab meat; ½ teaspoon salt; 1 yellow capsicum (pepper); ½ quantity shortcrust pastry; 125 ml (4 fl oz) oil; 2 tomatoes, peeled and seeded; 1 cucumber; 2 teaspoons Dijon mustard

Preparation info

Makes
8

Difficulty
Easy
Ready in
2 hr 30

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

These tartlets may be made to any size, depending on whether they are to be served as finger food, a first course, or as part of a buffet lunch or supper. The pastry cases, however, should not be filled too far in advance or the pastry will become soggy.

Ingredients

Filling

1 cucumber
½ teaspoon salt
1 yellow capsicum (pepper<

Supper
Pastry
Lunch
Starter
Pescatarian

Method

To make the filling, cut the ends from the cucumber and peel. Cut in half lengthways and scrape out the seeds using a teaspoon. Cut into very small dice, about 3 mm (⅛ inch). Toss with the salt. Trim the capsicum, remove the seeds, and dice the same size as the cucumber. Cut the tomatoes into dice the same size as the cucumber and capsicum, and drain on paper towels.