Crab Saffron And Parmesan Tart Recipes
CRAB, SAFFRON AND PARMESAN TART
Make and share this Crab, Saffron and Parmesan Tart recipe from Food.com.
Provided by Wild Thyme Flour
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- heat the oven to 190°C.
- Put the saffron in the hot milk and soak 15 minutes.
- Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
- Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
- Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
- Serve garnished with some watercress.
Nutrition Facts : Calories 339.8, Fat 25.7, SaturatedFat 12.4, Cholesterol 146.3, Sodium 621.8, Carbohydrate 12.2, Fiber 0.4, Sugar 0.3, Protein 14.8
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- Make the pastry case. Grease a 27cm, loose-bottomed fluted tart tin that’s 3-4cm deep with butter. Sift the flour and the salt into a bowl. Add the butter and lard and work into the mixture until it resembles fine breadcrumbs. Stir in 3 tbsp cold water and bring together into a ball. Turn out and knead briefly. 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.
- Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans and cook for 15-20 minutes until the edges are biscuit-coloured. 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 to aside; lower the oven temperature to 190°C/fan170°C/gas 5.
- Put the saffron into a small bowl and cover with 1 tbsp warmed milk. Set aside. 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.
- 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.
DEEP-FILLED CRAB, SAFFRON AND PARMESAN TARTLETS
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- For the pastry cases, sift the flour and salt into the bowl of a food processor, add the butter and lard; whiz together until the mixture looks like fine breadcrumbs (or rub the fats into the flour with your fingertips in a bowl). Stir in the Parmesan, then add 1-2 tablespoons cold water; blitz briefly until the mixture comes together into a ball. Tip out onto a lightly floured surface and knead until smooth; divide into 8 even pieces. Roll out into discs and use to line 8 lightly buttered 8cm tartlet tins, 3cm deep; leave the pastry edges overhanging. Chill for 20 minutes.
- Put a baking sheet into the oven; preheat it to 200°C, fan 180°C, gas 6. Line the pastry cases with foil and fill with baking beans. Put on the baking sheet; bake for 15 minutes.
- Remove the foil and beans; return the cases to the oven for 5-7 minutes until the bases are golden. Remove the tartlet cases from the oven, trim the edges while warm; lower the temperature to 190°C, fan 170°C, gas 5.
- Meanwhile, start the filling. Put the saffron into a small bowl, cover with the hot milk and leave to soak for 15 minutes.
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