The combination of tomato, garlic and saffron with any shellfish is a good one. When set into a rich egg custard tart, it is truly sublime. Crab works extremely well here, though any other sort of shellfish, or a mixture, can be most successful.
Preheat the oven to 350°F/180°C/Gas Mark 4. Put the tomatoes, garlic, herbs and seasoning in a saucepan and reduce to a thickish sauce. Cool, remove the herbs and spread the sauce in the bottom of the pastry case. Warm together 3 tbsp of the cream with the saffron and allow to steep fo