Crab and lobster tart
Use ready-made pastry and this seafood tart’s a cinch – serve it with a green salad dressed with lemony vinaigrette.
Ingredients
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
Method
Preheat the oven to 180C/350F/Gas 4.
Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat.
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.
Remove from the oven and leave to cool. Serve in slices.
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