- 2x300g (10oz) packs of ready-rolled short crust pastry, thawed if frozen
- Butter for greasing the tray
- FOR THE FILLING:
- 3 eggs
- 1 egg yolk
- 350ml (11fl oz) cream
- ¼tsp cayenne pepper
- 1tbsp lemon juice
- 1tbsp chopped chives
- 300g (10oz) crabmeat, fresh or frozen
- 3tbsp freshly grated parmesan
- Carefully unroll the pastry and cut out six circles with a diameter of around 16cm (6½in). Grease a six-cup jumbo muffin tray with butter. Fit the pastry circles into each muffin cup, pushing the pastry into the corners and leaving a little overhang. Chill for 30 minutes. Heat the oven to 200°C (gas mark 6).
- Line each muffin cup with a circle of baking parchment and fill the base of each cup with baking beans or uncooked rice. Bake in a heated oven for 10 minutes, then remove the paper and the beans or rice and cook the pastry for a further 5-10 minutes, or until it's dry and just coloured. Cool on a wire rack.
- Whisk the eggs and the egg yolk with the cream, cayenne pepper, lemon juice and chives. Season well with salt and pepper.
- Place the pastry cases on a baking tray and divide the crabmeat between each one, then pour over enough of the egg mixture to three-quarter fill the cases.
- Sprinkle each with parmesan. Carefully transfer to the oven and bake for 15-20 minutes, until the filling feels firm in the centre. Allow the tarts to cool for 5 minutes before serving them. Serve with a few crisp green leaves.
A mixture of both white and brown crabmeat is fine for this tart. The pastry cases can be made ahead of time, filled with the crab mixture and cooked when ready to serve.