Ingredients

  • 175ml whole milk
  • 75g Kerrygold salted butter
  • 25g plain flour
  • Bunch of spring onions, very thinly sliced
  • 350g fresh white and brown crabmeat
  • 40g finely grated Parmesan
  • 2 tbsp finely chopped parsley
  • 3 large free-range eggs
  • 150ml double cream
  • For the pastry case:
  • 160g chilled Kerrygold unsalted butter, cut into cubes, plus extra for greasing
  • 275g plain flour
  • ½ tsp salt
  • 1 large free-range egg white, lightly beaten

Directions

Make the pastry case:

  1. Grease a 27cm, loose-bottomed fluted tart tin that is 3-4cm deep with Kerrygold butter.
  2. Add the flour and the salt into a bowl. Add the butter and work into the mixture until it resembles fine breadcrumbs. Stir in 3 tbsp cold water and bring together into a ball.
  3. On a lightly floured surface, roll out the pastry and use to line the tart tin, trimming the edges. Prick the base with a fork and chill for 20 minutes.
  4. Preheat the oven to 180c. Line the pastry case with baking paper and baking beans and cook for 15-20 minutes until the edges are golden. Remove the paper and beans and return to the oven for another 5 minutes. Brush the base of the tart case with the egg white. Return to the oven for another 4-5 minutes. Remove and set aside; lower the oven temperature.

For the tart filling:

  1. Melt 50g of the butter in a non-stick pan, add the flour and cook gently for 1 minute. Remove from the heat and gradually stir in 175ml milk. Return to the heat and bring to the boil, stirring, until smooth. Lower the heat and simmer very gently for a few minutes, stirring occasionally.
  2. Meanwhile, melt the remaining butter in another pan, add the spring onion and fry for 1 minute until just soft. Stir into the sauce with the saffron milk, crabmeat, parmesan, parsley and some salt and black pepper. Set aside to cool slightly.
  3. Mix the eggs with the cream and stir into the cooled crab mixture.        
  4. Pour into the pastry case and bake for 30-35 minutes until set, puffed up and golden brown.
  5. Enjoy with some dressed salad leaves.

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